Couscous with roasted red pepper

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Bell peppers are a fantastic way of adding flavor, sweetness and color to dish, but the simple act of roasting them amplifies their sweetness.  Along with caramelized onions, roasted red bell peppers are an essential part of my flavor arsenal that I always try and have on hand.

That’s what I love so much about couscous, it’s ridiculously simple to make. It is so easy and so yummy, and it goes really well with all sorts of things. Once whole-grain couscous became readily available I switched to using that. I also use chicken broth if I don’t have vegetable broth. It is all good.
This dish is served at room temperature and would be a great side dish for any barbecue or summer get together.

Yield: 4 servings


1 red bell pepper
1 tablespoon oil
2 cloves finely chopped garlic
2 teaspoons Curry powder or Garam Masala
350 ml vegetable broth
250 gr whole-wheat couscous
1 teaspoon salt
200 gr sliced grilled chicken breast


Turn the oven on to 475 degrees F (250 C) and roast the peppers until the pepper is charred across 75% of it’s surface, about 20-30 minutes.
Place pepper in a bowl and cover with foil or a plate to allow the pepper to steam and cool, about 10 minutes.
The steam helps separate the skin from the pepper making it very easy to peel.
Peel charred skin off pepper. Core, seed and chop pepper.

Heat oil in a medium saucepan. Add garlic and curry or garam masala and cook, stirring until fragrant 30 to 90 seconds.
Add broth, cover and bring to a boil. Add couscous, salt, sliced grilled chicken breast and the roasted red pepper and return to a simmer.
Cover and remove from the heat. Let sit 5 minutes before fluffing with a fork. Serve sprinkled with parsley if desired.

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