Description
A vibrant dish made with roasted bell peppers and fluffy couscous, infused with saffron and drizzled with olive oil.
Ingredients
Scale
- 1 cup medium-grain couscous
- 1/4 tsp saffron threads
- 1 cup bell peppers (mixed colors), chopped
- 2 tbsp extra virgin olive oil
- 1 cup low-sodium vegetable broth
- 2 cloves garlic, minced
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss bell peppers in olive oil, salt, and pepper. Spread on the baking sheet and roast for 20-25 minutes until tender and slightly charred.
- In a medium saucepan, bring vegetable broth to a boil. Stir in couscous and saffron; remove from heat, cover, and let sit for 5 minutes.
- Fluff the couscous with a fork, then stir in roasted peppers and minced garlic until well combined.
- Serve warm, drizzled with additional olive oil or garnished with fresh herbs if desired.
Notes
- This dish can be served warm or at room temperature.
- Feel free to add other vegetables or herbs of your choice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg