Red Pepper Couscous

Recipe from BOSH

Husband-Tested in Alice’s Kitchen
Makes 4 generous servings

Not only is this a cinch to make, but it’s delicious and beautiful and perfect for company.  It also makes a stupendous base for nourish bowls and even eggs over easy.

1 cup couscous
1 cup boiling water
3 Tablespoons plant-based tomato pesto OR Trader Joe’s Organic Roasted Red Pepper and Almond Pesto Sauce (Trader Joe's pesto is not vegan.)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder

1 small red pepper, diced
3 Tablespoons fresh parsley, minced
2 scallions, sliced

Boil a kettle and tip the couscous, red pesto, salt and pepper into a bowl. Pour the boiling water over the couscous mix. Stir well. Cover the bowl and set aside for at least 5 minutes. Uncover the bowl. Fluff the couscous with a fork. Add the diced red pepper, the parsley and the scallions and mix well.