Couscous with rainbow peppers

Ingredients:

• 2/3 cup whole grain couscous
• 1 tbsp and 1 tsp olive oil
• 1 large clove of garlic, minced
• 1 large shallot or half a red onion, chopped
• 3 medium red, yellow, or green bell peppers, or a mixture of these, finely diced
• 2 tsp finely chopped fresh oregano
• Lemon wedges for serving

Preparation:

1. In a medium saucepan, heat the olive oil over medium heat; add the garlic and shallot and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, bell pepper, oregano, 1 teaspoon salt, and black pepper to taste.
2. Bring to a boil over high heat and cook until the peppers begin to soften, 2-3 minutes. Stir in the couscous, immediately cover, and remove from heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
3. Transfer to a plate or large platter and serve with lemon wedges.