Easy Roast Pepper & Tomato Couscous
Easy Roast Pepper & Tomato Couscous is a simple side dish that is packed full of juicy summer vegetables. It’s so quick and simple to prepare and is a great dish to serve with halloumi, grilled fish or chicken.
My favourite way to eat vegetables in the summer is to roast them. In this recipe, I use sweet (bell) peppers, tomatoes, and onions, however, you can also add courgettes (zucchini), aubergine (eggplant), and even radishes.
What is Couscous?
Couscous is a type of pasta. It is made from crushed durum (hard) wheat semolina and formed into small balls or pellets. It has very little flavour of its own but is a really good carrier for the flavours you add to it.
What kind of peppers can I use?
Use sweet (bell) peppers, the red, yellow and orange peppers roast well and give good colour and flavour to the recipe. Don’t use green peppers they are too bitter.
What kind of tomatoes can I use?
Use any ripe red tomatoes. Leave cherry tomatoes whole, cut large tomatoes into quarters, and cut smaller ones in half.
What kind of onions can I use?
Use red, yellow or white onions. I prefer to roast red onions with the peppers and tomatoes, but when making this recipe, I only had yellow onions in the refrigerator.
Red onions add a little extra colour to the dish but the yellow onions add just as much flavour.
How do you serve Easy Roast Pepper & Tomato Couscous?
Serve the roast vegetable couscous warm as a side dish with grilled chicken, fish, or Halloumi cheese.
You can also serve the couscous at room temperature as part of a buffet, it’s particularly good with feta cheese cubes and olives mixed through with the vegetables.
Can you freeze Roast Pepper & Tomato Couscous?
No, there is no point in freezing the couscous because it takes so little time to prepare. And the roast peppers and tomatoes would lose a lot of texture if frozen and reheated.
You can make the recipe ahead of time and serve at room temperature or reheat either in the microwave for 2 minutes at 900W. Or cover with foil and reheat in the oven at 170C for 15 minutes. As a consequence of re-heating, you will lose a little texture in the roast vegetables but they are still delicious.
I don’t have garlic granules, what can I use?
You can make the recipe without the garlic granules. If you have fresh garlic cloves, then roast 4 or 5 with their skins on in the tin with the peppers. Once they are soft squeeze the roasted garlic out of the skin and mix into the finished couscous.
How to make Roast Pepper & Tomato Couscous
This is a very flexible recipe, so if you have more tomatoes and fewer peppers or vice versa, then just use what you have.
All quantities and full instructions can be found in the recipe card at the bottom of the page
The Ingredients
You will need:
- Red, yellow or orange peppers
- Tomatoes
- Onions
- Couscous
- Tomato Puree
- 1/2 a vegetable stock cube
- Garlic granules
- Salt
- Basil leaves to garnish
Roast the peppers, tomatoes and onions
- Deseed the peppers and cut into pieces about 3-4 cm square. Peel the onions and cut into wedges. Cut the tomatoes into halves or quarters depending on size.
- Put the chopped vegetables into a large roasting tin with the oil and mix together. Season with salt.
- Roast the vegetables for about 20 minutes until they are soft and slightly blackened around the edges.
- Set aside while you make the couscous.
Make the Couscous
- Measure the couscous into a bowl
- Put the tomato puree, garlic granules, stock cube, and salt into a jug and add boiling water from the kettle. Stir to dissolve.
- Pour the stock mixture over the couscous, cover and leave for 5 minutes until the couscous has absorbed all the liquid.
How to serve Easy Roast Pepper & Tomato Couscous
Fluff up the couscous with a fork, then either top with the roast vegetables and garnish with fresh basil leaves. Or mix the peppers, tomatoes and onion through the couscous.
Serve immediately while still warm or let the dish cool to room temperature, because it is just as good either way.
Make Easy Roast Pepper & Tomato Couscous into a meal
- Add a drained and rinsed can of chickpeas (garbanzo beans) to the couscous before topping with the roast vegetables.
- Mix the roast vegetables through the couscous with cubes of feta cheese and olives.
- Serve with fish such as Honey & Balsamic Glazed Salmon
- Ideal with chicken, try my Sticky Marmalade Chicken recipe.
- For a vegetarian meal serve with grilled halloumi cheese.
- Serve at room temperature as part of a buffet with other salads, for example, Chilli Fennel & Walnut Pasta Salad or Radish, Asparagus, and Avocado Salad.
More Couscous Recipes
- How to Cook Couscous (Lemon & Coriander Couscous Recipe)– Feast Glorious Feast.
- Aubergine Carrot Couscous – Tin & Thyme
- Hake with Lemon Couscous – Lost in Food
More Summer Recipes
You can find the recipe index in the menu at the top of every page along with other ways to sort recipes including a handy shortcut to find my Summer Recipes
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Easy Roast Pepper & Tomato Couscous
Equipment
- Sharp knife
- chopping board
- roasting tin
- Measuring spoons
- Large bowl
- jug
- kettle
Ingredients
For the roast vegetables
- 3 sweet peppers red, yellow or orange
- 2 large tomatoes
- 1 medium onion
- 1/2 tsp salt
- 3 tbsp olive oil
For the Couscous
- 150 g couscous
- 150 ml vegetable stock 1/2 stock cube in 150 ml boiling water
- 1 tbsp tomato puree
- 1/4 tsp salt
- 1/2 tsp garlic granules
- 1 tbsp fresh basil leaves to garnish
Instructions
For the roast vegetables
- Deseed the peppers and cut into pieces about 3-4 cm square. Peel the onions and cut into wedges. Cut the tomatoes into halves or quarters depending on size.
-
Put the chopped vegetables into a large roasting tin with the oil and mix together. Season with salt.
-
Roast the vegetables for about 20 minutes until they are soft and slightly blackened around the edges
- Set aside while you make the couscous.
For the Couscous
-
Put the couscous into a bowl, put the tomato puree, garlic granules, stock cube, and salt into a jug and add boiling water from the kettle. Stir to dissolve.
-
Pour the stock mixture over the couscous, cover and leave for 5 minutes until the couscous has absorbed all the liquid.
To Serve
-
Fluff up the couscous with a fork, then either top with the roast vegetables and garnish with fresh basil leaves. Or mix the peppers, tomatoes and onion through the couscous.
-
Serve immediately while still warm or let the dish cool to room temperature, as it is just as good either way.