Roasted Red Pepper Couscous

Roasted Red Pepper Couscous

  • Prep: 15 min
  • Cook Time: 15 min
  • Total: 30 min
  • Serving: Serves 4 people

Flowing with vegetables and color, Roasted Red Pepper Couscous is a great side dish that is perfect for the vegetarians and meat-eaters in your life.


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


  1. Place the couscous in a large bowl. Bring 2 cups of lightly salted water to a bowl. Pour the water over the couscous. Cover with plastic wrap and let sit for 10 minutes. Uncover, fluff with a fork and set aside.
  2. In a skillet over medium-high heat, heal the oil. Add the onion and zucchini and cooking until lightly browned (about 5 minutes).
  3. Add the zucchini, onion and remaining ingredients to the couscous and mix well. Season with salt and pepper to taste and serve warm.


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