Vegetable Couscous with Tomatoes and Sweet Mini Peppers

Vegetable Couscous with Tomatoes and Sweet Mini Peppers

This is a light, healthy, flavorful, and nutritious vegetable couscous using fresh tomatoes, fresh sweet mini peppers, garbanzo beans, and fresh oregano.  You can use any type of couscous for this recipe, but Israeli couscous (also called pearl couscous), is a larger and more perfectly round couscous than the smaller, traditional couscous.  Couscous is a granular type of pasta, and it cooks incredibly quickly, making it an ideal pasta to use when you are in a hurry.  Most of the vegetables and herbs can be picked from a garden or found at a farmer’s market when they are in season, which makes this such a light, fresh, and flavorful dish.  This Vegetable Couscous recipe is so delicious and easy, you’ll want to have seconds!

Method:

First, prepare the couscous according to the package directions.  While the couscous is cooking, begin the next step.

Then, I began by chopping the fresh tomatoes and sweet mini peppers.  Combine together the chopped tomatoes, peppers, a pinch of fresh oregano.  I used a couple of teaspoons, but you can use more or less depending on your preference for oregano.  I also sprinkled fresh oregano on top as a garnish with the finished dish, so I didn’t add as much oregano to the skillet to saute’ with the oil.

In a heated skillet, add a tablespoon or two of olive oil (you can use vegetable oil here also).  Add all of the ingredients to the skillet except for the couscous and parmesan cheese.

After 6-8 minutes, depending on how tender you prefer your vegetables, the vegetable couscous topping is finished.  It’s truly that easy, and the vegetables can simply be found in your garden, at a local farmer’s market, or at your neighborhood grocery store.  The best part is knowing what a healthy, fresh, and nutritious meal that you’ve made, and this can be served for lunch or dinner topped on couscous.

 

To serve, put some of the warm couscous in a bowl, and then add this vegetable mixture on top of the couscous.  Top with parmesan cheese, or shredded cheese of any kind if you prefer.  Then garnish your bowl with fresh oregano if it is available.

I truly hope you enjoy this vegetable couscous featuring fresh tomatoes, sweet mini peppers (or you can use bell peppers), and garbanzo beans.  It is so light and fresh tasting, you’ll want seconds!  Enjoy, and I look forward to hearing how this turns out for you!

 

Ingredients:

• 1-2 tablespoons of olive oil to coat the pan

• 2-3 tomatoes, chopped

• 6-8 mini sweet peppers, seeded and chopped

• 1 clove of garlic, minced (or 1 teaspoon of prepared minced garlic)

• a pinch of fresh oregano leaves, or 1 teaspoon of dried oregano leaves

• 1 teaspoon of paprika

• 1 can of garbanzo beans, drained and rinsed

• prepared couscous (I used 4 cups of cooked couscous following package directions)

• fresh oregano to garnish

• ***Optional – parmesan cheese to top each bowl with

 

Recipe Instructions:

First, you will want to cook the couscous according to the package directions.  While the couscous is cooking, you will chop the fresh tomatoes and sweet mini peppers (or bell peppers if you have those instead).  In a pan of heated oil, add the chopped tomatoes, sweet mini peppers, garlic, oregano, paprika, and garbanzo beans.  Cook the vegetable mixture for 6-8 minutes, until the vegetables are tender.  Serve the Vegetable Couscous by placing the warm couscous in a bowl, and then topping it with the vegetable mixture.  It is optional to sprinkle this dish with parmesan cheese or shredded cheese.  It is delicious even without the cheese.  I can’t wait to hear how this turns out for you!