150 ml (875 milliliters) 0.5 cm diced green bell peppers
150 ml (875 milliliters) 0.5 cm diced red bell peppers
30 ml (175 milliliters) Lemon Herbs550 GR
300 ml (1 1/4 liters) Reduced sodium chicken stock
250 ml (1 1/2 liters) Couscous
In a large skillet over med-high heat sautéed vegetables in butter for 4 minutes. Add Club House Lemon & Herbs Seasoning and Chicken stock. Bring to a boil add couscous and remove from heat. Cover with lid for 15 minutes or until water is absorbed.