Ingredients

• ¼ cup extra virgin olive oil
• 1 small white onion, coarsely chopped
• 1 clove garlic, crushed and minced
• 1 sweet red pepper, roasted, peeled and chopped
• 1 yellow pepper, roasted, peeled and chopped
• 1 orange pepper, roasted, peeled and chopped
• 6 medium pitted black olives, sliced
• ¼ cup raisins
• ¼ cup canned or freshly cooked garbanzo beans
• Salt
• Freshly ground pepper
• ¾ cup raw couscous

Instructions

1. Heat olive oil in a wide saucepan and sauce onion and garlic until tender and translucent. Add roast pepper and sauté, stirring often 20 minutes.
2. Stir in olives, raising, garbanzo beans and salt and pepper to taste. Add 1 cup water, cover and bring to boil. Stir in couscous, cover and bring to second boil.
3. Turn off heat and let stand 10 minutes. Fluff with fork before serving.

Couscous Provencal

Cooking the Peppers

The ingredients