roasted red pepper couscous

⏱ 30 mins 🍽 4 serving(s) 🏷 Grains

This recipe transforms simple couscous into a colourful and satisfying dish. It combines fluffy couscous with sautéed onion and zucchini, then mixes in jarred roasted red peppers, chickpeas, and nicoise olives. Fresh basil and lemon juice add a bright finish. The entire process is straightforward, requiring only basic cooking skills to create a hearty meal for four in about half an hour.

roasted red pepper couscous

Ingredients

  • 1 1/3 cups instant couscous
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 medium zucchini, halved and sliced thinly
  • 1 (12 ounce) jar roasted red peppers, drained and minced
  • 1 (15 ounce) can chickpeas, drained and rinsed well
  • 1 tablespoon lemon juice
  • 1/4 cup basil leaves, torn in half
  • 1/4 cup nicoise olive, pitted

Method

  1. Put the couscous into a large mixing bowl.
  2. Heat 2 cups of salted water until it boils.
  3. Pour the boiling water over the couscous and cover the bowl tightly with plastic wrap.
  4. Allow it to stand for 10 min.
  5. Remove the wrap and use a fork to fluff the grains.
  6. While the couscous rests, warm the olive oil in a skillet.
  7. Cook the thinly sliced onion and zucchini until they take on a light brown colour, which should take about 5 min.
  8. Transfer the cooked vegetables to the couscous bowl, adding the minced red peppers, chickpeas, lemon juice, basil, and olives, then combine everything thoroughly.
  9. Taste and adjust the seasoning with extra salt and black pepper if you like.

Nutrition (per serving)

Sodium1567400 mg

Recipe details

CategoryGrains
Authorkleigh83