Roasted-Pepper Couscous

Roasted-Pepper Couscous
Photo by David Prince


  • 1 onion, thinly sliced
  • ¼ cup basil leaves, torn in half
  • 1 15-ounce can chickpeas, drained and rinsed well
  • 1 12-ounce jar roasted red peppers, drained and minced
  • 2 tablespoons olive oil
  • 1 medium zucchini, halved and thinly sliced
  • 1 1/3 cups instant couscous
  • + 2 more ingredients
    • 1 tablespoon lemon juice
    • ¼ cup niçoise olives, pitted

Place the couscous in a large bowl. Bring 2 cups of lightly salted water to a boil. Pour the water over the couscous and cover with plastic wrap. Let sit for 10 minutes. Uncover and fluff with a fork. Meanwhile, heat the oil in a skillet over medium heat. Add the onion and zucchini and cook until...

View full recipe at My Recipes


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