Couscous With Peppers and Beans Recipe

Name: Couscous With Peppers and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups couscous (uncooked); 1 bell pepper (green); 1 bell pepper (yellow); 1 anaheim chili; 1 garlic clove; 1 (15 ounce) can garbanzo beans (drained); 1 (15 ounce) can pigeon peas (drained); ¼ cup pickled artichoke hearts; 1 (10 1/2 ounce) can condensed cream of mushroom soup; 4 tablespoons olive oil

Servings: persons

2 cups couscous (uncooked)
1 bell pepper (green)
1 bell pepper (yellow)
1 anaheim chili
1 garlic clove
1 (15 ounce) can garbanzo beans (drained)
1 (15 ounce) can pigeon peas (drained)
¼ cup pickled artichoke hearts
1 (10 1/2 ounce) can condensed cream of mushroom soup
4 tablespoons olive oil

1
Slice peppers and remove seeds.
2
Chop into bite sizes.
3
Chop garlic.
4
Chop artichoke hearts.
5
Saute garlic, peppers, artichoke hearts in olive oil for 5-8 minutes.
6
Add garbanzo beans and pigeon peas.
7
Mix and continue to heat.
8
Heat olive oil and add uncooked couscous.
9
Stir until it begins to brown.
10
Add 2 1/4 cups boiling water.
11
Simmer for 8-10 minutes.
12
Add mushroom soup and mix well.
13
Combine vegetables and couscous.
14
Serve.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups couscous (uncooked), 1 bell pepper (green), 1 bell pepper (yellow), 1 anaheim chili, and more.

Yes, Couscous With Peppers and Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous With Peppers and Beans

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