Couscous with peppers and onions brings a burst of flavor to the table. This dish pairs tender couscous with red bell pepper, red onion, scallions, and a sprinkle of parsley, all combined with the richness of olive oil and the freshness of lemon juice. Preparing it is simple, and you only need a few ingredients: couscous, red bell pepper, scallions, parsley, olive oil, lemons, salt, pepper, cumin, garlic, and red onion.
I love how versatile this recipe is. You can serve it as a main course or a side dish, making it a great addition to any meal. The combination of spices and fresh vegetables not only creates a delicious flavor profile but also adds a colorful touch to my plate.
Couscous Overview
Couscous is a staple dish in North African cuisine. I love its versatility and quick preparation time. Made from durum wheat semolina, couscous comes in tiny granules that expand when cooked.
There are different types of couscous, including:
- Moroccan Couscous: The finest granules, cooks quickly.
- Israeli Couscous: Larger, chewy pearls that add texture.
- Lebanese Couscous: Even larger, often used in hearty dishes.
Couscous pairs well with various ingredients, including vegetables and proteins. Its mild flavor makes it an excellent base for absorbing spices and sauces.
I like adding sautéed peppers and onions for a colorful, nutritious twist. The sweetness of the peppers complements the rustic flavor of the couscous, creating a delightful dish.
Ingredients:
- 200 grams of couscous
- 1 red bell pepper
- 1 bunch of scallions
- ½ bunch of parsley
- 6 tablespoons of olive oil
- 2 juiced lemons
- 1 Garlic clove
- 1 Red onion
- Salt, black pepper, and cumin to taste
How to make couscous with peppers and onions?
To prepare the couscous, add boiling water and let it sit, covered, for ten minutes. Fluff with a fork when ready.
Clean and dice the pepper, then set aside. Rinse and drain the parsley. Peel and finely chop the onion.
In a bowl, whisk together olive oil, lemon juice, salt, pepper, cumin, and pressed garlic. Fold in the couscous, pepper, parsley, and onion. Serve immediately and enjoy!
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 234 |
| Protein | 5g |
| Total Fat | 11g |
| Carbohydrates | 28g |
| Sugars | 4g |
| Cholesterol | 0mg |
Serving and Pairing Suggestions
I like to keep this dish simple yet flavorful. Here are some ideas to enhance the dish:
- Garnish with fresh herbs like parsley or cilantro for an extra burst of freshness.
- Accompany the couscous with a dollop of yogurt or a drizzle of olive oil to add creaminess and richness.
It pairs wonderfully with several protein options. Consider:
| Protein Choice | Flavor Notes |
|---|---|
| Grilled chicken | Adds a smoky touch |
| Roasted chickpeas | It provides a nutty contrast |
| Sautéed shrimp | Adds a light, seafood flavor |
As for beverages, a refreshing lemonade or a light white wine complements the dish nicely.
To create a more substantial meal, I might add a side of crispy pita chips with hummus. It balances the textures beautifully.
For a vegetarian twist, I love serving it with stuffed grape leaves or a simple green salad. These options keep my meals vibrant and colorful.
Storage and Leftovers
Refrigeration
- Place the cooled couscous in the container.
- Store it in the refrigerator for up to 3 to 5 days.
Freezing
If I want to keep it longer, I can freeze it.
- Divide the couscous into portions and place them in freezer-safe bags or containers.
- It can last for about 1 to 3 months in the freezer. Be sure to label the bags with the date.
Reheating
When ready to eat, I can reheat it by:
- Microwave: Place the couscous in a microwave-safe dish, cover it, and heat in intervals, stirring in between.
- Stovetop: Add a splash of water or broth to a pan, toss in the couscous, and heat until warm.
Safety Tips
Always check for any off smells or signs of spoilage before consuming leftovers. If it doesn’t seem right, it’s best to err on the side of caution and throw it out. Enjoying leftovers safely keeps meal prep easy and efficient!
Common Mistakes to Avoid
- Not Toasting the Couscous: Toasting couscous in a bit of oil before cooking enhances its flavor. I often forget this step, but it’s worth the extra minute.
- Using Too Much Water: Couscous absorbs water quickly. I aim for the right ratio, usually 1 part couscous to 1.5 parts liquid. Too much water can make it mushy.
- Skipping the Seasoning: I used to think that the vegetables would add enough flavor. Adding salt and spices while cooking makes a big difference.
- Overcooking the Vegetables: It’s easy to cook peppers and onions too long. I enjoy them when they’re tender but still crisp, so I keep an eye on them.
- Forgetting to Fluff the Couscous: After cooking, I let it sit for a minute and fluff it with a fork. This prevents clumping and makes it light.
Conclusion
Couscous with peppers and onions serves as a delightful dish that combines flavor and nutrition. The sweet peppers and savory onions create a wonderful contrast, making each bite enjoyable.
I appreciate how versatile this meal can be. You can easily customize it by adding proteins like chicken or chickpeas or incorporating different herbs and spices for extra zest.
This dish also fits well into various dietary preferences. Whether you’re vegetarian, vegan, or looking for a gluten-free option, couscous adapts beautifully.
Experimenting with different pepper colors can enhance the dish visually too. I find that red, yellow, and green peppers not only look great but also add unique flavors.
Enjoying this dish brings a sense of warmth to my dining table, making it perfect for any occasion. Whether I serve it as a side or the main event, it never fails to impress.
In addition to the above, you can pair this dish with mafrum (meat-stuffed potatoes).
Get that recipe now (by clicking the image below):
