Israeli Couscous with Red Pepper Sauce

kitchenlovenest on 3.9.2011

I loved it! A couple notes:

1) I used jarred roasted red peppers, but next time I’ll roast my own. I think the jarred variety added some extra acidity, so I added a pinch of sugar to help counteract that.
2) Perhaps because of the jarred red peppers, I wouldn’t be able to eat the couscous and sauce alone (too acidic). But once there’s a ton of avocado pieces stirred in (I also added fresh mozzarella pieces) it becomes divine.
3) I topped it off with 2 fried eggs, and loved how that made it a meal. Hardboiled eggs would be great too, stirred into the cousous.

Thanks for such a fabulous recipe! I’ll be making it again, be assured!