The couscous with beans and dried peppers is a rich and flavorful first course, perfect to enjoy even cold. This couscous is easy to prepare and, once ready, you can eat it cold for a meal away from home (for example at the office). The couscous with beans and dried peppers is a vegetarian and nutritious dish that will surprise you with its irresistible taste.
For more tasty recipes I recommend the collection Couscous recipes
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
Ingredients
- 1/2 cup dry couscous
- 1/2 cup water
- 1/3 cup canned borlotti beans (drained)
- 6 cherry tomatoes
- 2 dried peppers
- 1 chili pepper
- 1 sprig oregano
- to taste onion
- to taste extra virgin olive oil
- to taste salt
Preparation
To make the couscous with beans, pour a drizzle of extra virgin olive oil into a pan, add the chopped onion (amount to taste) and the chopped chili pepper. Place the pan over low heat.
Then add the oregano and the cherry tomatoes, washed and quartered. Continue to cook over low heat.
Finally, add the beans and a ladle of hot water and cook for 15 minutes.
Clean the dried peppers with a damp cloth; then remove the stem and seeds, and chop them.
Heat a drizzle of extra virgin olive oil in a pan. Then add the dried peppers and cook them until they become crispy.
In a pot (or bowl) pour the couscous and wet it with boiling water. Cover with a lid and let it rest for 5 minutes. Then, using a fork, fluff the couscous.
Pour the couscous into the pot with the beans, add the dried peppers and mix to combine the ingredients.
Serve with grated Parmesan or pecorino cheese, and enjoy!
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