Couscous With Peppers, Tomatoes, Beans and Mint – a delicious recipe with extra virgin olive oil, red pepper, yellow pepper, cherry tomatoes, couscous, vegetable stock. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 200 degrees C/400 degrees F or Gas mark 6.
2
Prepare the peppers by removing the seeds and cutting them into wide strips.
3
Place in a shallow roasting tin with the cherry tomatoes which have been cut in half.
4
Add the olive oil and, with your hands, make sure everything is well coated.
5
Roast in the oven for about 30 minutes until the vegetables are just slightly charred.
6
Put couscous in a large bown and cover with the hot stock.
7
Stir briefly and leave for about 5 minutes until all the liquid has been absorbed.
8
Fluff up with a fork.
9
Add the roasted veggies, the drained rinsed kidney beans and the fresh chopped mint (dried mint doesn't work in this recipe) and mix everything thoroughly.
10
Season to taste.
222
kcal
Calories
9
g
Fat
29
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 red pepper, 1 yellow pepper, 200 g cherry tomatoes, and more.
Yes, Couscous With Peppers, Tomatoes, Beans and Mint falls under the General 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.
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