In a medium-sized casserole dish, add 1 cup couscous, 1/2 cup finely diced red, yellow, orange bell peppers, 1 tsp. favorite pesto sauce with olive oil. Stir. Boil 1 cup chicken broth. Pour boiling broth over the couscous, stir, cover and let set for 10 minutes. Fluff with a fork and serve with fish or meat.
Serves 2-4 as a side dish.
In a small casserole dish mix together 1 1/2 cups couscous, 1/3 cup crushed capers and 1 small zucchini peeled and finely chopped. Season with oregano, basil, garlic powder and pepperoncini flakes to taste.
In a small sauce pan, boil 1 1/2 cups chicken stock and 1/4 stick butter. When stock and butter are boiled, pour into the casserole dish over the couscous, zucchini and capers. Swish around and cover the dish. Let sit off heat for at least 10 minutes.
Uncover and fluff with a fork. Serve as a side dish with fish.
Serves 4 as a side.
Cut 1 zucchini and 1 summer squash lengthwise. Trim ends. Place in a pie pan seed-sides up. Drizzle olive oil over them, sprinkle with generous amount of cracked black pepper and garlic powder. Put in oven and turn to 400 degrees convect. When oven hits 400, turn off. Take out the squash after another 5 minutes. Let cool.
Cut into small bite-sized chunks. Make 1 cup couscous as directed. Add squash chunks. Fluff together with a fork.
Garnish with basil chiffonade.