Ingredients:

One 10-ounce box Near East Couscous

1 green pepper, 1 red pepper, and 1 yellow pepper, diced

1 red onion, diced

1 tomato (optional), diced

1/4 cup white vinegar (may substitute red wine or balsamic vinegar)

2 Tablespoons olive oil

2-1/4 cups chicken stock

Marinate vegetables in vinegar, oil, salt, and pepper. Bring chicken stock to a rapid boil and add couscous all at once, stirring rapidly. Remove from heat, cover and let sit 5 to 7 minutes or until all liquid is absorbed. Place on a flat baking pan and separate with a fork. Cool in refrigerator. Blend marinated vegetables with couscous.

Serves: 4

• Echo Lake Inn - A Vermont Country Inn and Bistro on VirtualCities.com
• Echo Lake Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

Other Recipes on the Internet Cookbook of 1st Traveler's Choice with 1000's of tried and tested recipes from Innkeepers, Chefs, and Culinary Professionals.
Internet Cookbook Recipe Index
Other Bed and Breakfast, Country Inns and Small Hotels on 1st Traveler's Choice Travel and Lodging Directory
Vermont Lodging Directory ... North America Lodging Directory
Vermont Vacation Rentals ... North America Vacation Rentals ... Virtual Cities