THREE-PEPPER COUSCOUS

A versatile side dish! When served cold or at room temperature, it is perfect for a picnic or hot summer evening. Try it with chicken or lamb if you need something on the lighter side to round out a menu. The peppers add a dash of vivid color!

3 tablespoons olive oil
1/2 medium green pepper, cut into 1/4" dice
1/2 medium red pepper, cut into 1/4" dice
1/2 medium yellow pepper, cut into 1/4" dice
1 teaspoon minced shallot {about 1 small}
1/4 cup loosely packed fresh cilantro leaves, minced {about 1 tablespoon minced}
1 tablespoon chopped fresh chives
1 1/2 cups quick cooking couscous
1 1/2-1 3/4 cups chicken stock
2 pinches cayenne pepper

Heat the olive oil in a medium-size skillet. Add the diced peppers and the shallots. Saute over medium heat 2-3 minutes, stirring constantly. Remove from the heat and add the chives and cilantro. Set aside.
Place the couscous in a pan that has a tight-fitting lid. Bring 1 1/2 cups stock to a boil. Pour the boiling stock over the couscous. Stir and cover. Set aside 5 minutes. Remove the cover and stir with a large fork to separate the grains. Add the sauteed peppers. Stir and taste. If the couscous seems dry, bring the remaining stock to a boil and add it. Stir to combine. Cover the pan and let set an additional 5 minutes. Remove the cover and stir to separate the grains {if you have used homemade stock you may want to add some salt at this point}. Serve warm or at room temperature.
Serves 6.