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Couscous with Roasted Peppers
From Dorothy McNett's Recipe book at www.dorothymcnett.com.
Cook the couscous with the broth. When cooked, set aside to cool slightly. On plates or a platter, arrange slices of the roasted and seasoned peppers. Scoop rounds of the couscous over the peppers. Garnish with mint leaves. What a wonderful salad. You could make a complete meal by adding a grilled chicken or turkey breast to this presentation.
Recipe created 1995-10-16.