Roasted-Pepper Couscous

Recipe from

Real Simple

Nutritional 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


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


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.


Jane Kirby and Kay Chun and Jenny Rosenstrach,

April 2002
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