> 1 cup dry couscous
> 1 cup jarred roasted red peppers
> 2 tbsp olive oil
> 1/2 cup loosely packed fresh mint
Cook the couscous according to package directions. Fluff with fork.
Meanwhile, reserve 3 tbsp roasted red pepper brine and add to a large bowl. Very finely chop the red peppers and add to same bowl along with the oil. Stir to combine.
Finely chop the mint. Add cooked couscous and mint to bowl and toss to combine. Season with salt and pepper to taste.