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–+ servings

Saffron Couscous with Roasted Peppers

A vibrant and flavorful dish featuring nutty couscous infused with aromatic saffron and sweet roasted peppers, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 4 servings
Calories 220 kcal

Ingredients
  

Couscous Base

  • 1 cup couscous This small pasta absorbs flavors beautifully.
  • 2 cups vegetable broth (or chicken broth) Chicken broth can be used for a richer flavor.
  • 1 tablespoon saffron threads The star ingredient for flavor and color.

Roasted Peppers

  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 2 tablespoons olive oil For roasting the peppers.
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish) Use for serving.

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C). This helps the peppers roast perfectly, allowing their natural sweetness to emerge.
  • Toss the chopped peppers with olive oil, salt, and pepper.
  • Spread the peppers on the baking sheet and roast for about 20-25 minutes. Stir halfway through for even roasting.
  • While the peppers are roasting, heat vegetable broth in a saucepan and infuse with saffron; let saffron steep for about 10 minutes.
  • Once the broth is hot, stir in the couscous and remove from heat. Cover and let sit for about 5 minutes, then fluff with a fork.
  • Combine the roasted peppers and couscous, gently mixing to distribute evenly.
  • Serve warm, garnished with fresh parsley.

Notes

Do not skip the saffron soaking; it is crucial for flavor. Store leftovers in an airtight container for up to 3 days in the refrigerator.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 9gSaturated Fat: 1gSodium: 300mgFiber: 3gSugar: 2g
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