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The different colored peppers in this recipe add a bright dimension for the eyes as well as the taste buds.
Also see article on Bell Peppers

• Half a red bell pepper, finely diced
• Half an orange bell pepper, finely diced
• Olive oil, as needed.
• 2 tablespoon butter
• 2 cups water or chicken broth
• 12 oz couscous
• Salt and pepper to taste

Sauté the peppers in olive oil and butter until just soft. 

Meanwhile, start bringing the water or broth to a boil. 

Add the couscous, salt, and pepper to the bell peppers and sauté for another minute or two. 

Pour the boiling water over the couscous, cover, turn off the heat and let stand for five minutes. 

Fluff the couscous with a fork, taste for additional salt and pepper, and serve.


Chef with red wine glass

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