Are you looking for a flavorful and versatile dish that is perfect for any occasion? Roasted red pepper couscous is an easy-to-make dish that is packed with vibrant flavors. With its combination of roasted red peppers, fluffy couscous, and a blend of aromatic spices, this dish is a delight for the senses. Whether you are hosting a dinner party, enjoying a cozy night at home with family, or packing a lunch for work, roasted red pepper couscous is a delicious and satisfying choice.
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ROASTED RED PEPPER COUSCOUS
If you can boil water then you can make this! A great way to liven up plain couscous especially if you love roasted red peppers as much as i do. You may have to go to a specialty grocery to find the nicoise olives (i havent looked for them in a regular grocery- they may have them im not sure) Anyway good luck and happy cooking.
Provided by kleigh83
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the couscous in a large bowl.
- Bring 2 cups of lightly salted water to a boil.
- Pour the water over couscous and cover with plastic wrap.
- Let sit for 10 min.
- Uncover and fluff with a fork.
- Meanwhile heat the oil in a skillet over medium heat.
- Add the onion and zucchini and cook until lightly browned.(about 5 min)
- Add the zucchini and onion, along with the remaining ingredients to the couscous and mix well.
- Season with aditional salt and freshly ground pepper if desired.
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
CHICKPEA AND ROASTED RED PEPPER PANTRY TAGINE
Steps:
- Heat oil in a medium heavy pot or Dutch oven over medium-high. Add cumin, garlic powder, cinnamon, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute. Stir in 1 tsp. salt and 2 cups water and bring to a boil.
- Add chickpeas, peppers, currants, and vinegar and simmer, stirring occasionally, until warmed through and liquid is slightly reduced, about 8 minutes.
- Meanwhile, cook couscous according to package directions; season with remaining 1/4 tsp. salt.
- Divide couscous among plates. Spoon tagine over and top with pistachios.
COUSCOUS WITH RED PEPPERS
Steps:
- Heat 1 tablespoon of the oil in a saucepan. Add the red pepper, onion, garlic, cumin, salt and pepper. Cook over medium heat until wilted, but do not brown.
- Add the lemon juice and water and bring to a boil. Add the couscous and blend well. Cover tightly and remove from the heat. Let stand 5 minutes.
- Add the remaining oil and parsley. Stir with a fork to blend and separate the grains. Serve immediately.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 2 grams
RED PEPPER AND CHEESE COUSCOUS CAKE
For a tasty snack or starter try this flavorful pan-fried couscous cake, flavoured with roasted peppers and cheese.
Provided by English_Rose
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put the couscous into a large heatproof bowl. Stir together the vegetable broth, lime juice and a good grinding of black pepper, then pour over the couscous. Leave for 15 minutes until all the broth has been absorbed.
- Heat a splash of the olive oil in a 9in non-stick frying pan. Stir the red pepper strips, cheese, egg and chives into the couscous, then tip into the pan and pat down well into a cake.
- Cook over a gentle heat for 15 minutes, without touching, until the base is crisp and golden.
- Carefully slide the couscous cake on to a plate, then invert back into the pan, adding the rest of the oil if needed. Cook for a further 10 minutes or so until the other side is golden.
- Slide back on to the plate and cut into wedges to serve.
Nutrition Facts : Calories 377.6, Fat 16.1, SaturatedFat 7.3, Cholesterol 73.6, Sodium 282.1, Carbohydrate 41.8, Fiber 3.3, Sugar 1.9, Protein 16.2
GIANT COUSCOUS CAKE WITH ROASTED PEPPER SAUCE
This savory cake is very versatile in that you could substitute the couscous with other cooked grains, or make use of whatever herbs, cheeses or spices you have on hand. The options to make this cake your own are endless; leftover cooked barley or maftoul, Parmesan and Gruyère, dill or tarragon, toasted cumin or fennel seeds would all work well. Serve with a big green salad for a complete meal.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, grains and rice, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Prepare the pepper sauce: Add the bell peppers and tomato to a baking sheet (tray) and toss with 1 tablespoon oil, 1/4 teaspoon salt and a good grind of pepper. Drizzle the garlic heads with a little oil, wrap tightly in foil and place them to one side of the baking sheet. Roast for 35 minutes or until the pepper skins are well charred and the garlic has softened.
- When cool enough to handle, peel and discard the pepper and tomato skins. (Don't worry if you can't remove all the skin.) Add the peeled vegetables to a food processor. Squeeze the garlic cloves out of their papery skins (discarding the skins) and add them to the blender along with the vinegar, maple syrup, 1/4 teaspoon salt and a good grind of pepper. Blitz for a few seconds, then, with the machine running, slowly drizzle in the remaining 3 tablespoons oil until incorporated and the sauce is smooth. Set aside pepper sauce.
- Meanwhile, prepare the couscous cake: Add the couscous, 1/2 teaspoon salt and boiling water to a medium saucepan over medium-high heat. Bring to a simmer, then cover with a lid and turn the heat to medium-low. Cook for 10 minutes, then set aside to cool.
- Place a large nonstick skillet over high heat. Toss the scallions (spring onions) with 1/2 tablespoon oil, then add to the pan and fry until softened and charred, turning halfway through, about 4 minutes. Set the scallions aside.
- Turn the heat down to medium-high, then add another 1/2 tablespoon oil and the spinach to the pan. Cook until wilted, about 90 seconds, then transfer to a large bowl. Roughly chop the scallions and add two-thirds to the bowl with the spinach. Add the couscous, yogurt, both cheeses, flour, eggs, garlic, coriander, basil, 1/2 teaspoon salt and a good grind of pepper to the bowl and mix everything to combine.
- Wipe out the skillet and heat 5 tablespoons oil over medium-high. Once hot, add the couscous mixture, and use a spoon to evenly distribute and smooth out the top. Turn the heat down to medium-low and cook for 20 minutes; the edges will be golden, the cake will start to set in the center and you should be able to loosen the cake from the base.
- Use a spatula to gently separate the cake from the sides of the pan, running it under the cake as well to try to loosen it from the bottom. Remove the pan from the heat and, very gently, invert the whole thing onto a large plate. Return the pan to the heat and slide the cake back into it, crispy-side up, to brown the other side. Cook for 8 minutes over medium heat, then transfer the cake to a large wooden board or serving platter.
- In a small bowl, combine the remaining scallions with the extra basil leaves and the remaining 1 tablespoon oil. Sprinkle the cake all over with the extra pecorino and top with the scallion mixture. Serve with the pepper sauce in a bowl alongside.
CHICKEN WITH ROASTED PEPPERS AND COUSCOUS
Are you looking for a delicious dinner that's ready in 30 minutes? This easy chicken and couscous recipe is where amazing meets flavor. It's hard not to love this dish with its tender, roasted red peppers. Try adding a little color to your roasted pepper couscous with coarsely chopped, fresh parsley. If you're lucky enough for leftovers, our Chicken with Roasted Peppers and Couscous makes for a delightful lunch the following day.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 5
Number Of Ingredients 11
Steps:
- In 4-quart saucepan, melt butter over medium-high heat. Add onions and salt; cook 2 to 3 minutes or until onions soften and begin to brown. Stir in garlic; cook 30 seconds. Stir in broth, chicken, couscous and roasted peppers; heat to boiling.
- Reduce heat to low. Cover; cook 5 to 7 minutes or until couscous is tender and liquid is absorbed.
- Stir in feta, parsley and thyme.
Nutrition Facts : Calories 480, Carbohydrate 57 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 6 g, ServingSize About 1 1/3 Cups, Sodium 1430 mg, Sugar 6 g, TransFat 1 g
Tips:
- Use the freshest red peppers possible. This will ensure the best flavor and texture.
- Roast the red peppers until they are slightly charred and tender. This will bring out their natural sweetness and smokiness.
- Use a good quality olive oil. This will help to enhance the flavor of the roasted red peppers and couscous.
- Season the couscous with salt, pepper, and other spices to taste. This will help to add flavor and depth to the dish.
- Add some fresh herbs, such as basil or parsley, for a pop of color and flavor.
- Serve the roasted red pepper couscous warm or at room temperature. It can be enjoyed as a main course or a side dish.
Conclusion:
Roasted red pepper couscous is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and flavors, this dish is sure to be a hit at your next gathering.
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