Chickpea & Roast Pepper Couscous

Updated at: Thu, 17 Aug 2023 03:45:22 GMT

Step 1

Preheat the oven to 200 degrees/gas mark 6. Cut the bell peppers in half, remove the seeds and white pith, and place it on a baking sheet, cut side down. Roast for 20-25 minutes, or until the skin is blistered and charred. Remove from the oven, transfer to a bowl, and cover with a plate. Let it cool down for 10 minutes.

Step 2

Meanwhile, place the couscous in a heatproof bowl and pour in the boiling water. Cover the bowl with a plate or lid and let it sit for 10 minutes until the water is absorbed and the couscous is tender.

Step 3

In a large mixing bowl, combine the chickpeas, sliced roasted pepper, chopped parsley, chopped mint, and chopped red onion.

Step 4

In a small bowl, whisk together the olive oil, lime juice, minced garlic, salt, and pepper to make the dressing.

Step 5

Fluff the couscous with a fork, then add it to the mixing bowl with the chickpeas and roasted peppers. Pour the dressing over the couscous mixture and toss everything together until evenly coated.

Step 6

Serve the couscous at room temperature or chilled, garnished with extra fresh herbs if desired. Enjoy!

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