I like serving couscous in the summer, you don’t really have to cook it, you can make it a day ahead and you can serve at room temperature. So here is how I did it this time.
I took a red onion, red, green and yellow pepper and diced them pretty small and sautéed them in some good olive oil with some salt & pepper and chopped fresh garlic. Put that in a mixing bowl to cool while I cooked the couscous.
I like the Israeli couscous because it is bigger than the regular one. I used two boxes this time, cooked with chicken stock instead of water for extra flavor. Cook per the instructions on the box, just be careful not to over-cook it because it will turn to mush and you really don’t want that.
Take the freshly cooked couscous and combine it with the onion and pepper mixture. Here you might have to add a little olive oil and check your salt & pepper seasoning.
Let it cool and then cover it and store it in the fridge.