Ingredients
2½cupswater
2cupsIsraeli couscous
1red bell pepper,cut into ¼x2-inch strips
1yellow bell pepper,cut into ¼x2-inch strips
½cupolive oil
lemon,juiced
salt and ground black pepper,to taste
1cupcherry tomatoes,halved
1cupKalamata olives,pitted and halved
½cupfeta cheese,crumbled
Preparation
Bring water to a boil in a saucepan. Add couscous and return mixture to a boil.
Place a lid on the saucepan, reduce heat to low, and cook at a simmer for 10 minutes, until couscous is tender and the water is absorbed. Transfer couscous to a bowl.
Heat a skillet over medium heat.
Cook red bell pepper and yellow bell pepper strips in the hot skillet for about 5 minutes, until soft and slightly charred. Add to couscous and stir.
Whisk olive oil and lemon juice together in a bowl. Season with salt and pepper. Drizzle oil mixture over the couscous mixture and stir to coat.
Gently stir tomatoes, olives, and feta cheese through the couscous. Serve and enjoy!
