Best Roasted Red Peppers With Herbed Israeli Couscous Recipes

COUSCOUS WITH RED PEPPERS

Couscous With Red Peppers image

Provided by Pierre Franey

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 medium-size sweet red pepper, cored, seeded and chopped into small pieces
4 tablespoons finely chopped onion
1 teaspoon finely chopped garlic
1/4 teaspoon ground cumin
Salt and freshly ground pepper to taste
1 teaspoon fresh lemon juice
1 cup water
1 cup quick-cooking couscous
4 tablespoons chopped parsley

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

ROASTED RED PEPPER COUSCOUS

roasted red pepper couscous image

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

Ingredients

1 1/3 cups instant couscous
2 tablespoons olive oil
1 onion, thinly sliced
1 medium zucchini, halved and sliced thinly
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 nicoise olive, pitted

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.