Sweet Pepper and Couscous Bowl with Lemon Herb Dressing recipe
A bright, colourful couscous bowl packed with roasted green, purple and yellow peppers. Light, fresh and satisfying, it makes a vibrant lunch or easy dinner.
30 min · Easy · Mediterranean Jump to method
Ingredients
- 1 Green Pepper
- 1 Purple Pepper
- 1 Yellow Pepper
- 150g Couscous
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 15g Coriander
- 1 tsp Salt
- 1/2 tsp Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 329 kcal |
| Protein | 7.4 g |
| Carbohydrates | 48.8 g |
| Fat | 11.2 g |
| Saturated fat | 1.6 g |
| Fibre | 5.4 g |
| Sugar | 8.2 g |
| Sodium | 1160 mg |
Why this works
A light-to-moderate energy vegetarian bowl that provides some fibre and vitamin C, but is relatively high in sodium and not especially high in protein.
Vitamin C from peppers. The three peppers provide a useful amount of vitamin C, which supports immune function and helps with iron absorption.
Healthy fats from olive oil. Olive oil contributes mostly unsaturated fats, which are generally kinder for heart health than saturated fats.
Sodium is high. Adding 1 tsp of salt makes this dish quite high in sodium per serving, which may not suit those monitoring blood pressure.
Method
- Heat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7). Cut the green pepper, purple pepper and yellow pepper into chunky strips and place them on a baking tray.
- Drizzle the peppers with olive oil, season with salt and black pepper, then roast for 18-20 minutes until softened and lightly charred.
- Meanwhile, put the couscous in a bowl, pour over boiling water, cover, and leave to absorb for 5 minutes before fluffing with a fork.
- Stir through lemon juice and chopped coriander, then fold in the roasted peppers.
- Divide between bowls and serve warm or at room temperature.
Prefer the classic version? Roasted Vegetable Couscous
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