Roasted Red Pepper Couscous Food

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

RAINBOW BELL PEPPER COUSCOUS

Steps:

• Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
• Transfer to a platter or large bowl and serve with lemon wedges for squeezing.

ROASTED VEG & COUSCOUS SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
• Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
• In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

CHICKPEA AND ROASTED RED PEPPER PANTRY TAGINE

Steps:

• Heat oil in a medium heavy pot or Dutch oven over medium-high. Add cumin, garlic powder, cinnamon, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute. Stir in 1 tsp. salt and 2 cups water and bring to a boil.
• Add chickpeas, peppers, currants, and vinegar and simmer, stirring occasionally, until warmed through and liquid is slightly reduced, about 8 minutes.
• Meanwhile, cook couscous according to package directions; season with remaining 1/4 tsp. salt.
• Divide couscous among plates. Spoon tagine over and top with pistachios.

COUSCOUS WITH RED PEPPERS

Steps:

• Heat 1 tablespoon of the oil in a saucepan. Add the red pepper, onion, garlic, cumin, salt and pepper. Cook over medium heat until wilted, but do not brown.
• Add the lemon juice and water and bring to a boil. Add the couscous and blend well. Cover tightly and remove from the heat. Let stand 5 minutes.
• Add the remaining oil and parsley. Stir with a fork to blend and separate the grains. Serve immediately.

ROASTED RED PEPPER COUSCOUS

Steps:

• Place the couscous in a large bowl.
• Bring 2 cups of lightly salted water to a boil.
• Pour the water over couscous and cover with plastic wrap.
• Let sit for 10 min.
• Uncover and fluff with a fork.
• Meanwhile heat the oil in a skillet over medium heat.
• Add the onion and zucchini and cook until lightly browned.(about 5 min)
• Add the zucchini and onion, along with the remaining ingredients to the couscous and mix well.
• Season with aditional salt and freshly ground pepper if desired.

COUSCOUS WITH CORN AND RED PEPPER

Steps:

• Wash, trim, seed and chop the whole pepper; mince the garlic.
• Heat the oil in a nonstick pot; saute pepper and garlic in hot oil until pepper begins to soften, about 3 minutes. Remove from pot and set aside.
• Bring water to boil in the pot, covered. Add couscous and corn; reduce heat to simmer; cover and cook about 5 minutes, until liquid is absorbed and couscous is tender.
• Meanwhile, wash, dry and chop basil to make 1 tablespoon and add to cooked couscous with salt. Add pepper and garlic and mix well.

ROASTED RED PEPPER RELISH

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
• Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

CHICKEN WITH ROASTED PEPPERS AND COUSCOUS

Steps:

• In 4-quart saucepan, melt butter over medium-high heat. Add onions and salt; cook 2 to 3 minutes or until onions soften and begin to brown. Stir in garlic; cook 30 seconds. Stir in broth, chicken, couscous and roasted peppers; heat to boiling.
• Reduce heat to low. Cover; cook 5 to 7 minutes or until couscous is tender and liquid is absorbed.
• Stir in feta, parsley and thyme.