Red Pepper and Pea Couscous

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

Heat Scale
Submit Recipe

Yield: 4 cups

Serving Size: 6

Ingredients

5.8 oz Couscous Mix Roasted Garlic & Olive Oil (Near East)
1 1/4 cups Low Sodium Chicken Broth
2 Tbs. Butter
1/3 cup diced Sweet Onion
1/2 cup diced Red Bellafina Pepper
1/2 cup frozen green peas thawed
Roasted Almonds
1/2 cup Slivered Almonds {2 oz. bag}

Instructions

Preheat oven to 350. Spray baking sheet with cooking spray, toss almonds on the tray, spray tops lightly with cooking spray and then sprinkle lightly with salt, toss lightly with a spatula, then let roast approx. 6 minutes. Check often to prevent burning and stir at 3 minutes. Set aside.
In a medium sauce pan combine the 1 1/4 cup chicken broth with the seasoning packet and two tablespoons of butter, stir until incorporated. Bring to a boil. Remove from heat then add the couscous, red pepper, onions and peas. Cover and let sit for 10 minutes.
Add the almonds and stir.

From sweetanddelish.com