Roasted-Pepper Couscous

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Photo by David Prince
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 416 calories
    • Calories 89 calories from fat
    • Fat 10 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 679 mg
    • Protein 15 g
    • Carbohydrate 70 g
    • Sugar 6 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 75 mg

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.

Ingredients

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

Directions

  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.
  2. Meanwhile, heat the oil in a skillet over medium heat. Add the onion and zucchini and cook until lightly browned, about 5 minutes.
  3. 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.