CousCous with Chickpeas and Peppers
CousCous known as the Moroccan national dish is made from semolina, which is the hard part of the grain of hard wheat. Unlike other types of pasta you may be familiar with, couscous resembles small pellets.
Which makes this side dish a unique savory vegan recipe you can serve anytime of the year. Serve it hot or serve it cold.
If you are thinking about turning this into a main dish you could add any type of vegan faux “meat” such as beefless crumble or chick’n.
CousCous with Chickpeas and Peppers
Ingredients
- 2 Medium Tomatoes roughly chopped
- 1 Medium Red Bell Pepper seeded, roughly chopped
- 1 Medium Green Bell Pepper seeded, roughly chopped
- 1 Medium Yellow Bell Pepper seeded, roughly chopped
- 1 Clove Garlic minced
- 1 Tbsp Olive Oil
- 1/2 Cup Cooked or Can Chickpeas if using can, rinse thoroughly
- 1 1/2 Cup Couscous
- Salt & Pepper to Taste
- 1/4 Cup Chopped Parsley
Instructions
- Preheat oven to 375F.
- Toss the tomatoes, bell peppers, garlic, and olive oil on a baking sheet.
- Season to taste with salt and pepper, and roast for 45 minutes.
- Make the couscous; bring the vegetable stock to a boil in a sauce pot.
- Add couscous, stir gently and remove from the heat. Cover and let is stand for 10 minutes.
- Combine couscous with chickpeas and warm roasted veggies. Add parsley and toss to combine.
- Serve.
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As always you can print off this CousCous with Chickpeas and Peppers recipe by using the little printer icon within the recipe box.
