Couscous with Three Peppers
Brighten your table with this vibrant and flavorful Couscous with Three Peppers, a quick and easy recipe packed with color and Mediterranean flair. Tender couscous is infused with savory vegetable broth and combined with a trio of crisp, sautéed bell peppers—red, yellow, and green—adding a delightful crunch and natural sweetness. A fragrant blend of garlic, cumin, and paprika elevates the dish, while a fresh drizzle of lemon juice and a sprinkle of parsley provide the perfect finishing touch. Ready in just 25 minutes, this versatile recipe makes a fantastic side dish or a light vegetarian main course. Perfect for busy weeknights or a colorful addition to your next dinner party, it’s a wholesome, crowd-pleasing delight!
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 2 tablespoons olive oil
- 2 cloves garlic
- 0.5 teaspoons ground cumin
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons parsley
- 1 tablespoon lemon juice
Instructions
Bring 1.25 cups of vegetable broth to a boil in a medium saucepan.
Once boiling, remove from heat and stir in the couscous. Cover the pan with a lid and let it sit for 5 minutes to absorb the liquid.
While the couscous is resting, dice the red, yellow, and green bell peppers into small, uniform pieces.
Mince the garlic cloves and finely chop the parsley.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.
Add the diced bell peppers to the skillet and sauté for 5-7 minutes until they are tender but still slightly crisp.
Stir in the ground cumin, paprika, salt, and black pepper, and cook for another 1-2 minutes to allow the spices to coat the peppers.
Fluff the couscous with a fork and add it to the skillet with the peppers, stirring to combine evenly.
Drizzle the lemon juice over the couscous mixture and sprinkle with the chopped parsley.
Give everything a final stir and adjust seasoning with additional salt and pepper if needed.
Serve warm as a side dish or light vegetarian main. Enjoy!
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2203 mg | 96% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 13.6 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1708 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
