Looking for something tasty, colorful, and ready in a flash? Then this couscous with bell peppers is just right for you! It’s a flavorful main course that’s extremely easy to prepare and can be enjoyed both warm and cold. Its ingredients are simple: juicy bell peppers, sun-dried tomatoes with a bold flavor, and the indispensable Taggiasca olives. A dish that is a great alternative to the classic risotto and has the advantage of being much quicker to make. Save the recipe for when you’re hungry, short on time, and craving something good (which is practically always, in my case!).
Other couscous ideas you might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 People
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Couscous with Bell Peppers
- 1 1/4 cups couscous
- 1 shallot
- 1 red bell pepper
- 2 anchovy fillets in oil
- 2 1/2 oz sun-dried tomatoes in oil
- paprika
- 1 3/4 oz Taggiasca olives
- 1 bunch parsley
- extra virgin olive oil
- salt
Tools
- 2 Saucepans
- 1 Mezzaluna
- 1 Wooden Spoon
Preparation of Couscous with Bell Peppers
In a large saucepan, cook the couscous following the package instructions and flavor it with paprika to taste. I placed 1 cup of water in a saucepan, salted it, added a tablespoon of oil, and brought it to a boil. Then I poured in the couscous and turned off the heat. I let it absorb the water for about 3-4 minutes, fluffing it with a wooden spoon. Then I seasoned it with paprika. Finally, I drizzled it with a little oil, turned the heat back on, and finished cooking over very low heat for another 3-4 minutes, stirring occasionally.
Wash the bell pepper, remove the cap with the stem, the internal filaments, and the seeds, then cut it into small cubes.
In a large saucepan, heat a few tablespoons of oil and sauté the finely chopped shallot. When it starts to sizzle, add the anchovy fillets and let them dissolve by lightly pressing them with the back of a wooden spoon.
Add the bell peppers, then cover and cook over low heat for 5 minutes, stirring occasionally.
In the meantime, drain the sun-dried tomatoes from the preserving oil and chop them with a mezzaluna along with the Taggiasca olives.
Then add the chopped mixture to the bell peppers and let it flavor for a couple of minutes. Adjust the salt only if necessary because the anchovies are already very flavorful.
At this point, transfer the well-fluffed couscous to the sauce pan and stir to perfectly combine all the ingredients.
Finally, garnish the couscous with bell peppers with plenty of finely chopped parsley. It’s excellent both warm and cold. Enjoy! Paola
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