Photo: David Prince Photo by: Photo: David Prince

Roasted-Pepper Couscous

Real Simple APRIL 2002

  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 73mg
  • Calories: 428
  • Calories from fat: 0%
  • Carbohydrate: 73g
  • Cholesterol: 0mg
  • Fat: 9g
  • Fiber: 8g
  • Iron: 3mg
  • Protein: 13mg
  • Saturated fat: 1g
  • Sodium: 572mg

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Roasted-Pepper Couscous recipe