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Green Pepper Couscous
From Dinner in Minutes (Canada, UK), by Linda Gassenheimer.

Couscous dates from earliest times and is really another form of pasta, made by moistening hard durum wheat and rolling it in flour to form tiny pellets. An authentic Moroccan couscous takes about an hour to make and requires three steamings in a couscoussière. Happily for us, precooked couscous, the kind found in supermarkets, takes only about 5 minutes to prepare. (Make sure the couscous is marked "precooked." Check the description on the package.)


1 Tbsp butter or margarine
1/2 medium onion, sliced (about 1 cup)
2 medium green bell peppers, diced (about 2 cups)
4 medium cloves garlic, crushed through a press
1-1/2 cups water
1 cup precooked couscous
Salt and freshly ground black pepper to taste


Melt butter in a nonstick saucepan and add onion. Sauté gently for about 10 minutes, or until onion is golden. Add green peppers and garlic and sauté for another 5 minutes. Add water and bring to a boil. Stir in couscous, cover, and remove from the heat. Let stand for 5 minutes. Fluff with a fork and add salt and pepper to taste.

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