1 cup red and yellow bell pepper, seeded ¼-inch dice
1/4 cup green onion, chopped
1 clove garlic, minced
3/4 cup Stonewall Kitchen Peach Salsa
Salt and pepper to taste
In a medium saucepan, bring water, salt and butter to a boil. Add couscous, stir quickly, and remove from heat. Cover and let stand 5 minutes. Fluff with a fork.
While couscous is standing, heat olive oil in a 10-inch skillet over medium heat. Add bell pepper and sauté until tender. Reduce heat to medium low and add green onion and garlic, saute 1-2 minutes. Add Stonewall Kitchen Peach Salsa and heat..