Description
A vibrant Saffron Couscous with Roasted Peppers, quick to prepare and customizable for a perfect weeknight dinner.
Ingredients
Scale
- 1 cup couscous
- 2 cups vegetable broth
- 1 teaspoon saffron threads
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced bell peppers with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes.
- In a small saucepan, bring the vegetable broth to a boil, add saffron threads and let it simmer.
- Remove from heat and add couscous. Cover and let it sit for 5 minutes.
- Fluff couscous with a fork and combine with roasted peppers. Garnish with fresh parsley.
Notes
Feel free to customize with zucchini, onions, or other vegetables. Pairs well with a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg