2 tablespoons olive oil
1 medium sweet red pepper — chopped small
4 tablespoons onion — finely chopped
1 teaspoon garlic — finely chopped
1/4 teaspoon cumin — ground
salt to taste pepper freshly ground to taste 1 teaspoon lemon juice — fresh
1 cup water
1 cup couscous — quick-cooking
4 tablespoons parsley — chopped
Heat half of the oil in a saucepan. Add the red pepper, onion, garlic, cumin, s alt and pepper. Cook over medium heat until wilted, but do not brown. Add the l emon juice and water. Bring to a boil. Add the couscous. Blend well. Cover tigh tly. Remove from the heat. Let stand 5 minutes. Add the remaining oil and parsl ey. Stir with a fork to blend and separate the grains. Serve immediately.
Busted by Judy R.