Whole Wheat Couscous with Roasted Red Peppers

Whole Wheat Couscous with Roasted Red Peppers


Simple and satisfying, couscous is the perfect Mediterranean-influenced carbohydrate side dish to accompany roast lamb and ratatouille. By using the whole wheat version of this crushed durum semolina with chicken stock, rather than plain water, and by adding diced roasted red bell pepper it commands its quarter-share of the dinner plate with extra fiber, added nutrients and a nuttier taste!

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Whole Wheat Couscous with Roasted Red Peppers
Food Over 50, couscous recipe
Course Side dish
Cuisine Mediterranean
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
6 people
Course Side dish
Cuisine Mediterranean
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
6 people
Food Over 50, couscous recipe
Instructions
  1. Roast, peel, clean and dice red bell pepper.
  2. Pour 1 ¼ cups water, or better still low-sodium chicken stock into a medium saucepan along with tomato paste, ground black pepper and bay leaf. Bring to a boil.
  3. Add olive oil, the roasted peppers and the dry couscous. Stir well, cover, turn off the heat and let stand for 8 to 10 minutes.
  4. Uncover and fluff with a fork before serving.
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