Green Pepper Couscous 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.)
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.