Recipes

Roast Pepper Couscous

Prep time: 5 minutes Cooking time: 25 minutes Total Time: 30 minutes
4 servings
Fibre source, Low salt, Low saturated fat, Low sugar
Dairy Free, Vegan, Vegetarian

This quick and colourful couscous dish is packed with fibre from lentils and chickpeas, plus vitamins from roasted peppers. Using low-sodium stock helps keep salt levels in check, making it a heart-healthy side or light main.

Method

  1. 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.
  2. 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).
  3. Place the couscous into a bowl and add the vegetable stock. Cover with a plate and leave for 5-10 minutes.
  4. 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.
  5. Once the pepper mixture has roasted, leave to cool for a few minutes, and then add to the couscous mixture.
  6. Sprinkle on the remaining herbs and serve.

    Ingredients

  • 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
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