Red Pepper, Lemon and Mint Couscous

Name: Red Pepper, Lemon and Mint Couscous
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 roasted red peppers, diced; 350 ml chicken stock; 275 g couscous; 2 tablespoons extra virgin olive oil; 15 g butter; 1 lemon (Use all of the zest and the juice from half); 2 tablespoons of fresh mint, chopped

⏱ 20 mins 🍽 4 serving(s) 🏷 Grains

This flavourful couscous dish is a fantastic side, originally paired with salmon but excellent with chicken. It combines diced roasted red peppers with the bright zest and juice of lemon, finished with fresh mint. Using jarred peppers saves time. The couscous is cooked in chicken stock for a savoury base, then fluffed and warmed with olive oil and butter. It's a quick and colourful addition to any meal.

Ingredients

2 roasted red peppers, diced
350 ml chicken stock
275 g couscous
2 tablespoons extra virgin olive oil
15 g butter
1 lemon (Use all of the zest and the juice from half)
2 tablespoons of fresh mint, chopped

Method

Place the chicken stock into a medium pan and bring it to a boil.
Add the couscous, give it a stir, then cover the pan and take it off the heat.
Allow it to stand for 5 minutes, then remove the lid and fluff the grains using a fork.
Pour in the olive oil and add the butter, then stir the mixture over low heat until it is warmed through.
Finally, mix in the diced red peppers, lemon zest, lemon juice, chopped mint, and season with salt and pepper.

Nutrition (per serving)

Sodium157100 mg

Recipe details

CategoryGrains

AuthorIrmgard