Couscous With Peppers, Tomatoes, Beans and Mint
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons extra virgin olive oil
- 1 red pepper
- 1 yellow pepper
- 200 g cherry tomatoes
- 225 g couscous
- 300 ml hot vegetable stock (made with stock cube is fine)
- 400 g tinned red kidney beans
- chopped of fresh mint
- salt & freshly ground black pepper
directions
- Preheat oven to 200 degrees C/400 degrees F or Gas mark 6.
- Prepare the peppers by removing the seeds and cutting them into wide strips. Place in a shallow roasting tin with the cherry tomatoes which have been cut in half. Add the olive oil and, with your hands, make sure everything is well coated.
- Roast in the oven for about 30 minutes until the vegetables are just slightly charred.
- Put couscous in a large bown and cover with the hot stock. Stir briefly and leave for about 5 minutes until all the liquid has been absorbed. Fluff up with a fork.
- Add the roasted veggies, the drained rinsed kidney beans and the fresh chopped mint (dried mint doesn't work in this recipe) and mix everything thoroughly. Season to taste.
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RECIPE SUBMITTED BY
i live on the beautiful Island of Man - know for the annual TT motorbike races, the largest waterwheel in the world and a breed of cat without a tail!! i have three small children and work part-time as an assistant financial controller for an american company with offices here on the island.