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Home » Seasonal » Summer » Easy Roast Pepper & Tomato Couscous

May 25, 2020 By Janice Pattie 17 Comments

Easy Roast Pepper & Tomato Couscous

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Recipe for Easy Roast Pepper & Tomato Couscous
Plate of Roast Red Pepper & Toamto Couscous

Easy Roast Pepper & Tomato Couscous is a simple side dish that is packed full of juicy summer vegetables. It’s so quick and simple to prepare and is a great dish to serve with halloumi, grilled fish or chicken.

Roast Pepper & Tomato Couscous

My favourite way to eat vegetables in the summer is to roast them. In this recipe, I use sweet (bell) peppers, tomatoes, and onions, however, you can also add courgettes (zucchini), aubergine (eggplant), and even radishes.

What is Couscous?

Couscous is a type of pasta. It is made from crushed durum (hard) wheat semolina and formed into small balls or pellets. It has very little flavour of its own but is a really good carrier for the flavours you add to it.

Red and yellow bell peppers

What kind of peppers can I use?

Use sweet (bell) peppers, the red, yellow and orange peppers roast well and give good colour and flavour to the recipe. Don’t use green peppers they are too bitter.

Bowl of tomatoes

What kind of tomatoes can I use?

Use any ripe red tomatoes. Leave cherry tomatoes whole, cut large tomatoes into quarters, and cut smaller ones in half.

Red and yellow onions

What kind of onions can I use?

Use red, yellow or white onions. I prefer to roast red onions with the peppers and tomatoes, but when making this recipe, I only had yellow onions in the refrigerator.

Red onions add a little extra colour to the dish but the yellow onions add just as much flavour.

Easy Roast Pepper & Tomato Couscous ready to serve

How do you serve Easy Roast Pepper & Tomato Couscous?

Serve the roast vegetable couscous warm as a side dish with grilled chicken, fish, or Halloumi cheese.

You can also serve the couscous at room temperature as part of a buffet, it’s particularly good with feta cheese cubes and olives mixed through with the vegetables.

Can you freeze Roast Pepper & Tomato Couscous?

No, there is no point in freezing the couscous because it takes so little time to prepare. And the roast peppers and tomatoes would lose a lot of texture if frozen and reheated.

You can make the recipe ahead of time and serve at room temperature or reheat either in the microwave for 2 minutes at 900W. Or cover with foil and reheat in the oven at 170C for 15 minutes. As a consequence of re-heating, you will lose a little texture in the roast vegetables but they are still delicious.

I don’t have garlic granules, what can I use?

You can make the recipe without the garlic granules. If you have fresh garlic cloves, then roast 4 or 5 with their skins on in the tin with the peppers. Once they are soft squeeze the roasted garlic out of the skin and mix into the finished couscous.

How to make Roast Pepper & Tomato Couscous

This is a very flexible recipe, so if you have more tomatoes and fewer peppers or vice versa, then just use what you have.

All quantities and full instructions can be found in the recipe card at the bottom of the page

mixed tomatoes, peppers and onoins

The Ingredients

You will need:

  • Red, yellow or orange peppers
  • Tomatoes
  • Onions
  • Couscous
  • Tomato Puree
  • 1/2 a vegetable stock cube
  • Garlic granules
  • Salt
  • Basil leaves to garnish
  • Peppers, tomatoes and onion wedges in roasting tin for Roast Pepper & Tomato Coucous
  • Roast the peppers & tomatoes until soft ans slightly singed

Roast the peppers, tomatoes and onions

  • Deseed the peppers and cut into pieces about 3-4 cm square. Peel the onions and cut into wedges. Cut the tomatoes into halves or quarters depending on size.
  • Put the chopped vegetables into a large roasting tin with the oil and mix together. Season with salt.
  • Roast the vegetables for about 20 minutes until they are soft and slightly blackened around the edges.
  • Set aside while you make the couscous.

Make the Couscous

  • Measure the couscous into a bowl
  • Put the tomato puree, garlic granules, stock cube, and salt into a jug and add boiling water from the kettle. Stir to dissolve.
  • Pour the stock mixture over the couscous, cover and leave for 5 minutes until the couscous has absorbed all the liquid.
Roast Pepper & Tomato Couscous Recipe

How to serve Easy Roast Pepper & Tomato Couscous

Fluff up the couscous with a fork, then either top with the roast vegetables and garnish with fresh basil leaves. Or mix the peppers, tomatoes and onion through the couscous.

Serve immediately while still warm or let the dish cool to room temperature, because it is just as good either way.

  • Honey & Balsamic Glazed Salmon
    Honey Balsamic Glazed Salmon
  • Marmalade marinated chicken with roasted vegetables plated
    Sticky Marmalade Chicken
  • Plate of Chilli Fennel and Walnut Salad
    Chilli, Fennel & Walnut Pasta Salad
  • Summer Salad plate
    Radish Asparagus Avocado Salad

Make Easy Roast Pepper & Tomato Couscous into a meal

  • Add a drained and rinsed can of chickpeas (garbanzo beans) to the couscous before topping with the roast vegetables.
  • Mix the roast vegetables through the couscous with cubes of feta cheese and olives.
  • Serve with fish such as Honey & Balsamic Glazed Salmon
  • Ideal with chicken, try my Sticky Marmalade Chicken recipe.
  • For a vegetarian meal serve with grilled halloumi cheese.
  • Serve at room temperature as part of a buffet with other salads, for example, Chilli Fennel & Walnut Pasta Salad or Radish, Asparagus, and Avocado Salad.

More Couscous Recipes

  • How to Cook Couscous (Lemon & Coriander Couscous Recipe)– Feast Glorious Feast.
  • Aubergine Carrot Couscous – Tin & Thyme
  • Hake with Lemon Couscous – Lost in Food

More Summer Recipes

You can find the recipe index in the menu at the top of every page along with other ways to sort recipes including a handy shortcut to find my Summer Recipes

Serving dish of Easy Roast Pepper & Tomato Couscous

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Serving plate of Easy Roast Pepper & Tomato Couscous

Easy Roast Pepper & Tomato Couscous

Janice Pattie
Easy Roast Pepper & Tomato Couscous is a simple side dish that is packed full of juicy summer vegetables. It’s so quick and simple to prepare and is a great dish to serve with grilled fish or chicken.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Moroccan, vegetarian
Servings 4
Calories 295 kcal

Equipment

  • Sharp knife
  • chopping board
  • roasting tin
  • Measuring spoons
  • Large bowl
  • jug
  • kettle

Ingredients
 

For the roast vegetables

  • 3 sweet peppers red, yellow or orange
  • 2 large tomatoes
  • 1 medium onion
  • 1/2 tsp salt
  • 3 tbsp olive oil

For the Couscous

  • 150 g couscous
  • 150 ml vegetable stock 1/2 stock cube in 150 ml boiling water
  • 1 tbsp tomato puree
  • 1/4 tsp salt
  • 1/2 tsp garlic granules
  • 1 tbsp fresh basil leaves to garnish

Instructions
 

For the roast vegetables

  • Deseed the peppers and cut into pieces about 3-4 cm square. Peel the onions and cut into wedges. Cut the tomatoes into halves or quarters depending on size.
  • Put the chopped vegetables into a large roasting tin with the oil and mix together. Season with salt.
  • Roast the vegetables for about 20 minutes until they are soft and slightly blackened around the edges
  • Set aside while you make the couscous.

For the Couscous

  • Put the couscous into a bowl, put the tomato puree, garlic granules, stock cube, and salt into a jug and add boiling water from the kettle. Stir to dissolve.
  • Pour the stock mixture over the couscous, cover and leave for 5 minutes until the couscous has absorbed all the liquid.

To Serve

  • Fluff up the couscous with a fork, then either top with the roast vegetables and garnish with fresh basil leaves. Or mix the peppers, tomatoes and onion through the couscous.
  • Serve immediately while still warm or let the dish cool to room temperature, as it is just as good either way.

Video

Notes

Serve as a side dish or make into a meal with grilled fish, chicken, or halloumi. 

Nutrition

Calories: 295kcalCarbohydrates: 42gProtein: 7gFat: 11gSaturated Fat: 2gSodium: 631mgPotassium: 547mgFiber: 5gSugar: 8gVitamin A: 3720IUVitamin C: 129mgCalcium: 31mgIron: 1mg
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Filed Under: Main Course Recipes, Summer, Vegetarian Tagged With: couscous, roasted vegetables

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Reader Interactions

Comments

  1. jacqui - Recipes Made Easy/only Crumbs Remain says

    May 26, 2020 at 3:36 pm

    Love roasted veggies, love couscous, Have to try this! Thank you for linking to #CookBlogShare

    Reply
    • Janice Pattie says

      May 26, 2020 at 3:45 pm

      It’s such a simple recipe, thanks for hosting #CookBlogShare

      Reply
  2. Corina Blum says

    May 26, 2020 at 7:42 pm

    I think roasted vegetables are brilliant with couscous and it’s such a versatile side dish!

    Reply
    • Janice Pattie says

      May 26, 2020 at 7:48 pm

      Exactly, Corina. Easy, versatile and tasty, what more can you want!

      Reply
  3. Nic | Nic's Adventures & Bakes says

    May 28, 2020 at 10:36 am

    Thanks for sharing 🙂 This looks lovely as a side dish to have with some else as the main dish 🙂

    Reply
    • Janice Pattie says

      May 28, 2020 at 3:19 pm

      Yes, it works really well as a side dish.

      Reply
  4. Helen - Cooking with my kids says

    May 31, 2020 at 9:42 pm

    I like cous cous but have never added roasted veg to it – it looks like they go brilliantly, i’ll need to try it. #CookBlogShare

    Reply
  5. Cat | Curly's Cooking says

    June 1, 2020 at 9:36 pm

    I love roasted peppers! This looks so colourful and full of delicious flavours. Perfect in the sun.

    Reply
    • Janice Pattie says

      June 1, 2020 at 9:59 pm

      Thank you. I make it all the time it’s so easy and so tasty.

      Reply
  6. Jhuls @ The Not So Creative Cook says

    June 3, 2020 at 7:49 am

    Omg!! I love the sound of this meal. I love peppers and tomatoes! It looks so vibrant, happy and delicious! Thank you for sharing!

    Reply
    • Janice Pattie says

      June 3, 2020 at 1:50 pm

      Thank you, Jhuls! Summer food is my favourite.

      Reply
  7. All That I'm Eating says

    June 3, 2020 at 12:46 pm

    This is a great summer recipe! I can see this, and variations of it, popping up throughout the summer. Those roast veg look fantastic.

    Reply
    • Janice Pattie says

      June 3, 2020 at 1:50 pm

      Thanks so much. I love roast vegetables in fact I’m making more today!

      Reply
  8. Michelle Rolfe says

    June 3, 2020 at 1:30 pm

    I love couscous in all its forms. Love you can add so many different flavours as well and its a great leftover lunch dish in my house. Thanks for linking up to #CookBlogShare. Michelle x

    Reply
    • Janice Pattie says

      June 3, 2020 at 1:49 pm

      Thanks, Michelle. We love couscous too, so quick to make.

      Reply
  9. Kavita Favelle says

    June 21, 2020 at 2:08 pm

    I do love roasting these kinds of vegetables, it really enhances the flavour so much. Great idea to combine with cous cous.

    Reply
    • Janice Pattie says

      June 21, 2020 at 4:57 pm

      It’s definitely my go to recipe in summer!

      Reply

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Janice Pattie 2019

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration and honest reviews. Read more on my About page.

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