Roasted peppers with herb couscous

Name: Roasted peppers with herb couscous
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 (about 100g) small courgette, sliced; 1 red onion, cut into wedges; 2 garlic cloves, sliced; 12 plum tomatoes, halved; 1 tbsp olive oil; 4 red or yellow peppers, halved; 50g asparagus tips; 100g vegetarian goat’s cheese, crumbled; 200g barley couscous (we used Belazu); 250ml hot vegetable stock; 1 tbsp roughly torn fresh basil leaves; 1 tbsp roughly chopped fresh parsley leaves; ½ tbsp finely chopped fresh mint leaves

Published: 31 May 10
Updated: 18 Mar 24

Test kitchen approved

This healthy vegetarian recipe of roasted peppers and couscous is hearty enough to serve as a main.

Serves 4
Takes 20 min to make, 40 min to cook

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Ingredients

1 (about 100g) small courgette, sliced
1 red onion, cut into wedges
2 garlic cloves, sliced
12 plum tomatoes, halved
1 tbsp olive oil
4 red or yellow peppers, halved
50g asparagus tips
100g vegetarian goat’s cheese, crumbled
200g barley couscous (we used Belazu)
250ml hot vegetable stock
1 tbsp roughly torn fresh basil leaves
1 tbsp roughly chopped fresh parsley leaves
½ tbsp finely chopped fresh mint leaves

Method

Preheat the oven to 180°C/fan160°C/gas 4. Put the courgette, red onion, garlic and cherry tomatoes in a bowl; drizzle with the oil, season and mix well. Place the halved peppers, cut-side up, in a roasting tin and divide the mixture among them. Evenly distribute the asparagus and goat’s cheese. Place in the oven for 30-40 minutes, until the peppers have softened and the cheese is turning golden.
Meanwhile, put the barley couscous in a bowl and cover with the hot vegetable stock. Cover with cling film, leave to stand for 8-10 minutes, then season and fluff with a fork.
When the peppers are ready, stir the herbs into the couscous and spread over a serving plate. Top with the peppers and drizzle with any juices from the roasting tin.

Recipe from June 2010 Issue

Nutrition

Nutrition: per serving

Calories: 302kcals
Fat: 11g (5.1g saturated)
Protein: 8.5g
Carbohydrates: 39.9g (12.3g sugar)
Salt: 0.6g

delicious. tips

Peppers are rich in a variety of antioxidants, and barley couscous offers slow-release carbs and some fibre.

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Roasted peppers with herb couscous

Ingredients

Method

Nutrition

delicious. tips

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