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Garden-Vegetable Couscous
From: Karen C. Greenlee

Recipe By: Martha Stewart Living
Serving Size: 4

  • 1 cup uncooked couscous
  • 1/2 small orange bell pepper -- stem & seeds removed
  • 4 small scallions -- white & light green
  • 12 small yellow cherry tomatoes -- halved
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • plus grated lemon zest for garnish
  • salt & freshly ground pepper to taste
Following package directions, prepare the couscous, yielding 2 1/2 cups; set the warm couscous aside.

Cut the bell pepper into 1-inch long matchsticks and transfer to a serving bowl.
Thinly slice the scallions crosswise and add to peppers.
Add cherry tomatoes.

In a small bowl, whisk the olive oil and lemon juice together and season with salt & pepper.
Drizzle over vegetables and toss.
Garnish with lemon zest, if desired, and serve.