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Roasted-Pepper Couscous

Photo: David Prince
Yield 4 servings


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

Nutrition Information

  • calcium 73 mg
  • calories 428
  • caloriesfromfat 0 %
  • carbohydrate 73 g
  • cholesterol 0 mg
  • fat 9 g
  • fiber 8 g
  • iron 3 mg
  • protein 13 mg
  • satfat 1 g
  • sodium 572 mg

How to Make It

  1. Place the couscous in a large bowl. Bring 2 cups of lightly salted water to a boil. Pour the water over the couscous and cover with plastic wrap. Let sit for 10 minutes. 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 minutes. Add the zucchini and onion, along with the remaining ingredients, to the couscous and mix well. Season with additional salt and freshly ground pepper, if desired.