Roast Pepper Couscous
Red Pepper Couscous is quick and nutritious —and a perfect complement to your main dish or a light meal.
Course: Lunch, Dinner, Sides
Servings
4
servingsTotal time
30
minutesIngredients
1 tsp olive oil or low-calorie cooking spray
1 large red bell pepper, deseeded and sliced into inch-wide strips
1 large yellow bell pepper, deseeded and sliced into inch-wide strips
1 small white onion, diced finely
1/2 tin chickpeas drained and washed
black pepper to taste
260 g couscous
400 ml reduced salt or low sodium vegetable stock made up with either boiling water or warmed up in a saucepan/microwave
1/2 tin green lentils drained and washed
3 spring onions, finely chopped
1 small bunch of parsley and chives
1 tbsp red wine vinegar or balsamic vinegar
Directions
- Preheat the oven to 210 degrees Celsius. Spray the tin with low-calorie cooking spray or 1 tsp olive oil, and place the chopped bell peppers, white onion, and chickpeas into a tin.
- Add some black pepper, and roast for around 25 minutes (if they start to take on a lot of colour, either take them out or reduce the temperature for the remaining time).
- Place the couscous into a bowl and add the vegetable stock. Cover with a plate and leave for 5-10 minutes.
- After 5-10 minutes, fluff the couscous up with a fork, and stir in the washed green lentils. Add the chopped spring onions, some of the herbs and the vinegar.
- Once the pepper mixture has roasted, leave to cool for a few minutes, and then add to the couscous mixture.
- Sprinkle on the remaining herbs and serve.
