Easy Couscous with Roasted Red Peppers Recipe

If you’re looking for a quick, nutritious, and absolutely delicious dish, look no further than our easy Couscous with roasted red peppers recipe. This contemporary take on a traditional North African dish combines the light, fluffy texture of couscous with the sweet, smoky flavors of roasted red peppers, creating a satisfying meal that’s perfect for any occasion. Whether you’re meal prepping for the week or searching for the perfect side dish for your next gathering, this homemade Couscous with roasted red peppers from scratch is sure to impress.

This vegan Couscous with roasted red peppers not only tantalizes the taste buds but also delights the eyes with its vibrant colors. The bell peppers lend a satisfying depth of flavor, while herbs and spices elevate the dish to an entirely new level. Plus, it’s incredibly versatile—serve it hot, at room temperature, or even cold as a refreshing salad. Let’s dive into this delightful recipe that everyone is bound to love!

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serving Size: 4 servings

Ingredients

To make this easy Couscous with roasted red peppers recipe, gather the following ingredients:

For the Couscous:

1 cup couscous (preferably whole wheat for added fiber)
1 ½ cups vegetable broth (or water)
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 teaspoon lemon juice (optional, for a zesty touch)

For the Roasted Red Peppers:

2 large red bell peppers
1 tablespoon olive oil
Salt, to taste
Fresh basil or parsley, for garnish (optional)

Possible Ingredient Swaps:

For a gluten-free version, substitute the couscous with quinoa or rice.
Use almond milk or vegetable broth instead of water to enhance flavor.
Swap out the red peppers for yellow or orange peppers for a sweeter flavor.

Equipment List

To prepare this delicious dish, you will need the following tools:

Cutting board
Sharp knife
Large saucepan
Baking sheet
Stirring spoon
Fork (for fluffing the couscous)
Serving bowl

Step-by-Step Instructions

Prepare the Roasted Red Peppers: Preheat your oven to 425°F (220°C). Start by washing and drying the red bell peppers. Cut them in half, remove the seeds and stems, and place them cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in the preheated oven for about 20-25 minutes or until the skins are charred and blistering.
Cook the Couscous: In a large saucepan, bring the vegetable broth (or water) to a boil over medium-high heat. Stir in the couscous, olive oil, salt, and pepper. Cover the saucepan, remove it from heat, and let it sit for about 5 minutes. During this time, the couscous will absorb the liquid and expand, becoming fluffy and tender.
Fluff the Couscous: After 5 minutes, use a fork to gently fluff the couscous, breaking up any clumps. If you like a hint of acidity, add a teaspoon of lemon juice and mix well.
Finish the Roasted Peppers: Remove the roasted peppers from the oven and allow them to cool for a few minutes. Once cooled, peel off the charred skin, and slice the peppers into strips or dice them, depending on your preference.
Combine Everything: In a large serving bowl, combine the fluffy couscous with the sliced roasted red peppers. Taste and adjust the seasoning with more salt and pepper as needed. Garnish with fresh basil or parsley if desired.
Serve and Enjoy: This dish can be served warm, at room temperature, or chilled as a refreshing salad. Pair it with your favorite protein for a complete meal or enjoy it as a light, vegetarian option.

Special Notes

For optimal flavor, consider making the roasted peppers a day ahead, allowing their flavors to intensify as they cool. Store the finished Couscous with roasted red peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave for 1-2 minutes or enjoy it cold.

If the mixture seems too dry, add a tablespoon or two of broth or olive oil to rejuvenate it. If your roasted peppers are too charred, don’t fret! A touch of balsamic vinegar can balance out any bitter flavors.

Variations and Customizations

The beauty of this vegan Couscous with roasted red peppers recipe lies in its versatility. Here are a few variations to consider:

Add Protein: For a more filling meal, mix in cooked chickpeas, lentils, or grilled chicken for added protein.
Go Mediterranean: Introduce Kalamata olives, feta cheese (for a non-vegan option), or sun-dried tomatoes for a Mediterranean twist.
Spice it Up: Add a pinch of cumin or smoked paprika to the couscous while cooking for an extra depth of flavor.
Herb Variations: Experiment with different herbs, such as cilantro, dill, or mint, to brighten the dish further.

Nutritional Information

This easy Couscous with roasted red peppers recipe serves four and contains approximately:

Calories: 200 per serving
Protein: 5g
Fat: 7g
Carbohydrates: 30g
Fiber: 3g

Engaging Visual Details

Imagine fluffy, pearl-like grains of couscous glistening with olive oil, perfectly complemented by vibrant red pepper strips that add a splash of color to your plate. As you mix the dish, the beautiful aroma of roasted peppers wafts through the air, enticing you to dig in. A sprinkle of fresh herbs adds an inviting, aromatic note that will make anyone eager to taste. Detailed, high-quality photos of each step can visually guide your readers and enhance the recipe’s allure.

Conclusion

There you have it—a comprehensive guide to making an enticing dish of Couscous with roasted red peppers that is sure to become a go-to recipe in your kitchen. Its simplicity combined with bold flavors makes it perfect for quick lunches, dinner sides, or delightful salads. Don’t forget to share your culinary creations! Leave a comment below if you tried this recipe, or share your version on Instagram and tag us with MyDeliciousDish. Happy cooking!