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Saturday, August 25th, 2007

Couscous with Roasted Red Pepper, Lemon & Feta

couscous.jpgI made this one up on my own. You will need to follow the package directions for two servings of couscous. I believe that’s about a cup of couscous and 3/4 c of water with a dash of olive oil and a generous pinch of salt added. Once all the water has been absorbed add one roasted red pepper chopped into bite sized pieces, another scant tablespoonful of olive oil, the juice of half a lemon and 1/4 cup of feta. Toss all of the ingredients together to combine and season to taste with salt and pepper. Voila! A side dish when the chicken is already roasted and you’ve forgotten to make anything to go along with it. Here are the important things that I learned:
1. You can’t be timid when it comes to roasting peppers. When they say char the outside they really mean char the outside… like black… all over. That’s the only way to get the skin off. After it sits in a bowl under plastic wrap it will just slip right off and if anything sticks just use a knife to scrape it. Same goes for the seeds. Roasting peppers gives you a huge payoff for not a whole lot of effort really. How hard is it to burn something over an open flame? 2. You should always have couscous in the cupboard because it’s the only thing that cooks up in a minute or less and can take on crazy amounts of flavor. So there you have it. You should try it and let me know if the proportions are off but I thought that it was quite tasty.

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