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Submitted by Rachel Berger
A bright and flavorful dish which can be served as a main, or side.
2 cups dry Israeli couscous, boiled until tender and drained, drizzled with olive oil
reserved 1/2 cup of cooking water
4 tablespoons olive oil
1 red onion, halved and thinly sliced
4 bell peppers (red, orange or yellow), thinly sliced
4 tablespoons tomato paste
2 tablespoons red wine vinegar
1/2 teaspoon cumin
1/2 teaspoon coriander
1 8 ounce jar oil-packed julienned sun dried tomatoes, drained
1/2 cup chopped parsley
1/4 cup basil leaves, sliced
kosher salt, to taste
hot sauce, to taste
crumbled feta cheese, optional
Heat oil in a large skillet.
Add onions and peppers, and cook until softened.
Add tomato paste and roast for a few minutes. Add spices and stir until fragrant.
Add tomatoes, parsley and basil, stirring until heated through.
Add the red wine vinegar and a few tablespoons of cooking water to form a sauce.
Add to cooked couscous and stir to coat. Serve warm, or at room temperature.
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