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Bell Pepper Chickpea Couscous

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

A colorful meal as an easy dinner starter

A colorful, balanced vegan meal, this tasty combination of tender sauteed bell peppers, chickpeas, and whole wheat couscous is an easy vegan dinner to toss together.

A colorful meal as an easy dinner starter

Bell Pepper Chickpea Couscous

Serves 6


    • 2 tablespoons olive oil
    • 3 small bell peppers (red, yellow, and green), cored, cut into bite-sized pieces
    • 1/2 cup minced onion
    • 1-1/2 teaspoons ground cumin
    • 1/2 teaspoon ground coriander
    • Pinch of ground cardamom
    • 1 cup vegetable broth
    • 1 cup whole wheat couscous
    • 1 (15-ounce) can chickpeas, rinsed, drained
    • Salt and freshly ground black pepper to taste
    • 3 tablespoons chopped fresh cilantro


1. In a large skillet over medium-high heat, heat oil. Add peppers and onion and cook, stirring often, until onions are translucent and peppers are tender.

2. Stir in cumin, coriander, and coriander and remove from heat.

3. Meanwhile, heat broth in a medium saucepan over high heat until boiling. Stir in couscous, cover pan, and remove from heat.

4. Stir chickpeas into pepper mixture. Fluff couscous and stir into bell pepper mixture.

5. Season with salt and pepper and garnish with cilantro to serve.

More tasty vegan recipes
Vegan fish and chips
Spicy vegan 'scallop' roll

Vegan cauliflower jerky

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