Garlic Roasted Red Pepper Couscous -

There’s something undeniably special about the act of sharing food with loved ones. It creates a bridge between our hearts and our homes, inviting warmth and connection into our lives. I vividly remember a particular summer evening when friends gathered on my patio. The sun was setting behind us, casting a warm golden glow that seemed to wrap us in a comforting embrace. We were celebrating a milestone, and the mood was light, filled with laughter and joy. To mark the occasion, I wanted to create a meal that was not only simple but also bursting with flavor, something that would resonate with everyone at the table. That’s when I decided to whip up a dish that has since become a staple in my kitchen: Garlic Roasted Red Pepper Couscous.

Garlic Roasted Red Pepper Couscous

Discover the perfect blend of flavors with Garlic Roasted Red Pepper Couscous, a dish that brings warmth and connection to any gathering. The sweetness of roasted red peppers and the aromatic essence of garlic come together to create a vibrant meal that's both simple and impressive. Easy to prepare and versatile enough to shine as a side or main course, this delightful recipe is sure to become a staple at your dining table. Enjoy the joy of cooking and sharing this heartwarming dish with loved ones.

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Ingredients

1 ½ cups couscous

2 cups vegetable broth

1 medium red bell pepper

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper, to taste

¼ cup fresh parsley, chopped

¼ cup feta cheese, crumbled (optional)

Lemon wedges, for serving

Instructions

Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the bell pepper.

Roast the Red Pepper:

- Place the whole red bell pepper on a baking sheet.

- Drizzle 1 tablespoon of olive oil over it and evenly sprinkle with salt to enhance its flavor.

- Roast in the preheated oven for 20-25 minutes, turning the pepper halfway through to ensure even charring. The skin should be blistered and charred when done.

- After roasting, remove from the oven and cover the pepper with aluminum foil. Let it steam for about 10 minutes to make peeling easier.

Prepare the Couscous:

- In a medium saucepan, bring 2 cups of vegetable broth to a rolling boil.

- Once boiling, quickly remove from heat and stir in 1 ½ cups of couscous. Cover the saucepan with a lid and let it sit for approximately 5 minutes to allow the couscous to absorb all the liquid.

Sauté the Garlic:

- While the couscous is sitting, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.

- Add the minced garlic and sauté for about 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Watch carefully to prevent burning.

Peel and Chop the Red Pepper:

- After steaming, carefully peel off the charred skin from the roasted red pepper.

- Cut the pepper in half, remove the seeds, and chop the flesh into small, bite-sized pieces.

Combine Flavors:

- In a large mixing bowl, fluff the cooked couscous with a fork to break up any clumps.

- Add the sautéed garlic, chopped roasted red pepper, and 1 teaspoon of smoked paprika. Mix everything thoroughly to ensure even distribution of flavors.

- Season the mixture with salt and pepper to taste.

Add Freshness:

- Gently stir in the ¼ cup of chopped fresh parsley and, if desired, the ¼ cup of crumbled feta cheese for a creamy touch.

Serve:

- Transfer the garlic roasted red pepper couscous onto serving plates. Drizzle with a bit of extra olive oil if you like, for added richness.

- Garnish with lemon wedges on the side. Squeezing fresh lemon juice over the couscous just before eating adds a delightful zesty flavor.

Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

Presentation Tips: For an elegant touch, serve the couscous in shallow bowls and sprinkle with additional parsley. The vibrant colors of the dish will invite everyone to enjoy this flavorful meal!