A sweet, smoky couscous at just 96 calories. Roasted red pepper folded through herbed couscous.
This Roasted Red Pepper Couscous is a simple, make-ahead side that gets its sweetness and depth from a whole roasted pepper, peeled and diced into fluffy, herb-flecked couscous. At just 96 calories and 1 WW Classic Point per serving, it is an easy, versatile side that works alongside almost any main course.
Recipe Info
Serves: 2 | Prep Time: 20 minutes | Cook Time: 5 minutes | Calories per serving: ~96
Nutrition per Serving (Estimated)
Protein: 3g | Fat: 0.5g | Carbohydrates: 19g | Fiber: 2g
WW Classic Points: Approximately 1 point per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1 large red pepper
- 50g / 2oz couscous (uncooked weight)
- 1 teaspoon vegetable bouillon powder
- 1 teaspoon ground coriander
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh coriander, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Roast the pepper. Heat the oven to 200C / 400F / Gas Mark 6. Place the red pepper on a baking tray and roast uncovered for 15 to 20 minutes until soft.
- Steam and peel. Remove from the oven and immediately place in a sealed plastic food bag. Allow to cool completely, then remove and peel away the skin. Slice in half and remove the seeds.
- Dice the pepper. Chop the flesh into small dice and set aside.
- Prepare the couscous. Measure the couscous into a cup. Bring the same amount of water to a boil in a saucepan. Add the bouillon powder and ground coriander, then gradually stir in the couscous.
- Steam. Cover with a lid, remove from the heat, and let stand for 1 minute.
- Fluff and finish. Remove the lid and fluff the couscous grains with two forks. Add the fresh chives and coriander, mix well, and season to taste.
- Combine and serve. Stir in the diced roasted pepper and arrange on serving plates.
Serving Suggestions
- Serve alongside grilled chicken, fish, or a plant-based protein
- Pair with a simple green salad for a light lunch
- Offer as a make-ahead side for a picnic or packed lunch
- Top with a few crumbles of feta for added flavor
- Serve warm or at room temperature depending on preference
Tips and Variations
- This recipe can be made in advance and stored in the refrigerator, then reheated by steaming over a pan of boiling water or covering with foil in a moderate oven.
- Sealing the roasted pepper in a bag while hot steams it slightly, making the skin much easier to peel away.
- Yellow or orange peppers work equally well and offer a slightly different sweetness.
- Fresh herbs make a real difference here, given the simplicity of the recipe.
- This couscous also works well as a base for a grain bowl with added vegetables and a protein.
Why This Recipe Works
Roasting the pepper whole and steaming it in a sealed bag afterward is the technique that makes peeling effortless while also softening the pepper into something sweet and smoky, quite different from a raw or lightly cooked pepper. Cooking the couscous in a well-seasoned stock, rather than plain water, ensures the base itself carries flavor even before the roasted pepper and fresh herbs are added. It is a simple side that rewards just a little extra technique.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Reheat by steaming over a pan of boiling water or covering with foil in a moderate oven.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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