• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
All Our Way
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Subscribe
×
Home » Recipes » Pasta ,Pizza, Gnocchi

Spicy Peppery Couscous With Fresh Vegetables

Published: Apr 12, 2023 · Modified: Oct 14, 2024 by Marisa Franca

Jump to Recipe
Pinterest image with peppery couscous and overlay.

Spicy Peppery Couscous with Fresh Vegetables is a delicious and healthy dish that combines the nutty flavor of couscous with the bold flavors of fresh vegetables and spicy Ro-Tel tomatoes.

Garnish this side dish with freshly chopped herbs and serve for lunch or dinner with grilled meats and roasts, fish, shrimp, or tofu.

Two bowls filled with Peppery Couscous made with colored bell peppers and grape tomatoes.
We love how colorful this vegetable side looks next to our favorite grilled meats.
Jump to:
  • ❤️ Why I love this recipe
  • 🛒 Ingredients
  • 🗒 Instructions
  • 🔪 Equipment
  • 🤔 FAQs
  • 👩🏻‍🍳 Tips
  • 📚 Variations
  • 🥫 Storage
  • 📗 Related Recipes
  • 🍽 Serve with
  • 📞 Chiacchierata (chat)
  • 📝 Recipe Card
  • 📖 Recipe
  • 💬 Comments

❤️ Why I love this recipe

  • This spicy peppery pasta with fresh vegetables is an easy side dish made in one pan with minimal ingredients.
  • It pairs with various main courses for a midweek family meal, backyard barbecue, or guest dinner.
  • Cooking this couscous dish in broth and Ro-Tel tomatoes adds complex flavor to a simple recipe.

Spicy Peppery Couscous with Fresh Vegetables is a great dish for using up all those bits and pieces of leftover fresh vegetables in the fridge!

🛒 Ingredients

As an Amazon Associate I earn from qualifying purchases.

Image of the ingredients needed to make the pearl couscous with colored bell peppers recipe.

Note: The full list of this recipe ingredients with their amounts and options are in the recipe card below.

  • Pearl or Israeli couscous
  • Broth or stock - use whichever you prefer
  • Olive oil
  • Colored bell peppers - green, red, orange
  • purple or red onion
  • grape tomatoes
  • Ro-tel Tomatoes - 1 can

🗒 Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

Collage of first four steps to making spiced couscous with colored bell peppers.
  1. Add olive oil to a saucepan and heat over medium heat.
  2. Lightly brown the couscous in the pan and stir frequently. Add the hot broth, turn the heat to low and place a lid on the pan until the liquid is absorbed (about 5 minutes).
  3. Add the canned tomatoes to the side dish.
  4. Stir and place the lid back on. Set it aside.
Collage of the last four steps to making a spiced couscous recipe with bell peppers and tomatoes.
  1. Cut the vegetables into bite-size chunks. Add the bell peppers to the skillet with oil.
  2. Add the chopped onions to the skillet and cook on medium-high heat for 2 minutes. The vegetables should still be firm and retain good color.
  3. Mix in the halved cherry tomatoes.
  4. Add the couscous and stir in the vegetables.

🔪 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You’ll need the following items to make this recipe successfully.

  • Saucepan - cooking the Israeli couscous.
  • Large skillet - sautéing vegetables and finishing the side dish.
  • Sharp knife - cutting the vegetables
  • Cutting board - a firm surface for preparing the vegetables
  • Liquid measuring cup
  • Dry measuring cups
A closeup of a spoon holding a helping of Israeli couscous sautéed with colored bell peppers, onion, and tomatoes.
We love to eat this mideastern pearl pasta hot, but it tastes just as good cold.

🤔 FAQs

Frequently asked about Spicy Peppery Couscous Recipe.

What can I add to couscous for flavor?

Spices and herbs are a great way to flavor couscous. You can also cook the couscous in broth instead of plain water and add vegetables to the cooked couscous for additional depth of flavor.

What is couscous made of?

Couscous is made from crushed durum wheat semolina. The semolina goes through a process of moistening with water and then rolling into tiny pellets then dried and steamed to cook.

Is couscous good for you?

Absolutely! Couscous is a great source of complex carbohydrates, fiber, and protein. It also contains vitamins and minerals, such as vitamin B, iron, and selenium.

Is Moghrabieh the same as Israeli couscous?

No, although there are some similarities. Moghrabieh, also known as Lebanese couscous or pearl couscous, is larger, chewy, and made from semolina flour and water. Israeli couscous, also called pearl couscous, is smaller in shape, chewy, nutty in flavor, and made from wheat flour. 

What are the three types of couscous?

Moroccan couscous, Lebanese couscous, and Israeli couscous.

👩🏻‍🍳 Tips

  • Use fresh vegetables for this couscous dish for best flavor and texture.
  • Add extra heat to this dish by including cayenne pepper, red pepper flakes, or harissa paste. The Ro-Tel canned tomatoes also add delicious heat but you could use regular canned tomatoes as well. 
  • Cook the pasta in broth instead of water. This adds a deeper flavor. 
  • Once cooked, dress this couscous dish in lemon juice and olive oil for a bright, fresh flavor. Freshly chopped herbs as garnish is another way to flavor this dish. Dress with lemon juice and olive oil: After cooking the couscous, dress it with lemon juice and olive oil to give it a bright, fresh flavor. You can also add chopped fresh herbs such as parsley or cilantro for extra flavor.
  • Reheat leftovers for a few minutes on medium heat on the stovetop or serve leftovers chilled. 
  • Cooked pearl couscous tends to clump once it starts to cool. Use a spatula to break it up when reheating or serving again. 
Mideastern round pasta cooked with spicy tomatoes and sautéd with colored peppers and onion.
This vegetable and small pearl pasta combination is a favorite with everyone in our family.

📚 Variations

  • Add other vegetables to this couscous dish such as mushrooms, carrots, and zucchini.
  • You could take an extra step and toast the pasta in a dry saucepan before cooking it to add a nutty flavor to this dish. 
  • Use any kind of broth in this recipe. Chicken broth or vegetable broth are great options. 
  • Add protein to this peppery couscous for a wholesome balanced meal, such as shredded chicken or turkey, shrimp, or beef or pork strips. Tofu is great as a plant-based protein option. 
  • Garnish this couscous dish with chopped cilantro or parsley.

🥫 Storage

Store leftover peppery couscous in an airtight container in the fridge for up to 4 days. 

You can store couscous in the freezer for 3 months, buy I don’t recommend freezing couscous that includes vegetables or salad ingredients. The veggies will become overly soggy once thawed.

📗 Related Recipes

  • Herbed Lemon Quinoa With Spinach - A gluten-free and healthy side dish consisting of sauteed shallots, bright lemon, parsley, thyme and spinach.
  • Farro With Tomatoes - This nutritional farro recipe is chewy with onion-tomato seasoning that you make in one pan in just 30 minutes. 
  • Pasta Primavera - This is another vegetable-rich hearty dish with al dente pasta and a little cheese for some additional flavor.

🍽 Serve with

Serve this spicy peppery couscous with grilled or roasted meats, hummus and pita bread, or additional vegetables.

📞 Chiacchierata (chat)

I’m always on the lookout for easy one-pan dishes that I can make with minimal ingredients and very little time in the kitchen. This spicy peppery couscous side dish is one of those recipes that’s convenient and loaded with flavor - perfect to pair with various main meals for any time of the year! 

Next time you're wanting to use that Israeli or pearl couscous, make our delicious lemony Mediterranean pearl couscous salad. It's ideal for your potlucks, picnics, or barbecues.

Tutti a tavolo, è pronto!

Chopped fresh colored peppers with grape tomatoes, red onion with cooked pearl couscous.
Whenever we cook this mideastern pasta, we make extra to use in a variety of sides throughout the week.

What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.

📝 Recipe Card

Spicy peppery couscous is a colorful one-pan dish you make with chewy pasta. You cook the pasta in broth and a mixture of slightly crunchy vegetables and spicy Ro-Tel canned tomatoes. 

Next time you're picking up bell peppers, pick up some extra and try out the delicious classic Italian Peperonata. This is a dish that is popular throughout every region in the country.

If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.

📖 Recipe

Spicy Peppery Couscous with fresh vegetables.

Spicy Peppery Pearl Couscous

Very colorful couscous dish made with broth and finished with Ro-Tel tomatoes giving it a spicy taste. Chopped fresh vegetables such as colored bell peppers, grape tomatoes, purple onion are added giving it a confetti appearance.
5 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: American-Italian
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 people
Calories: 261kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Medium saucepan
  • Large Skillet
  • Wooden Mixing spoon
  • Liquid measuring cup
  • Dry measuring cups
  • Sharp knife
  • Non-skid cutting board

Ingredients

Pearl Couscous:

  • 1 cup pearl couscous
  • 1 Tablespoon olive oil
  • 1 cup hot broth any kind
  • 10 oz Ro-Tel Tomatoes 1 can

Vegetables:

  • ½ red bell pepper cut in bite-size pieces
  • ½ green bell pepper cut in bite-size pieces
  • ½ orange bell pepper cut in bite-size pieces
  • ½ purple onion (medium size) cut in bite-size pieces
  • 1 cup grape tomatoes halved
  • 1 Tablespoon olive oil
  • kosher salt and ground black pepper to taste
Get Recipe Ingredients

Instructions

Cook the couscous:

  • In a saucepan over medium heat lightly brown the couscous in the olive oil stirring frequently. It will burn so be careful.
    When it is lightly tanned add the hot broth to it, watch out for the steam.
    Turn the heat on low and put a lid on the pan until all of the liquid is absorbed, about 5 minutes.
  • Add the whole can (10oz ) of Ro-Tel tomatoes to the couscous and stir.
    Put the lid back on the pan and set it aside.
  • Once the couscous is cool you can either put it in the refrigerator to use later or proceed with the recipe.

Prepare the vegetables and finish:

  • Cut the red, orange, and green pepper-halves into bite-size chunks.
  • Halve the cherry tomatoes.
  • Chop the purple onion.
  • Add 1 Tablespoon olive oil to a large skillet and heat at medium-high.
    Add the vegetables and sauté for 2 minutes.
    The vegetables should still be firm and retain their color.
  • Add the couscous and stir until the vegetables are mixed in.
  • Serve immediately with prepared protein.

Notes

  • Use fresh vegetables for this couscous dish for best flavor and texture.
  • Add extra heat to this dish by including cayenne pepper, red pepper flakes, or harissa paste. The Ro-Tel canned tomatoes also add delicious heat but you could use regular canned tomatoes as well. 
  • Cook the pasta in broth instead of water. This adds a deeper flavor. 
  • Once cooked, dress this couscous dish in lemon juice and olive oil for a bright, fresh flavor. Freshly chopped herbs as garnish is another way to flavor this dish. Dress with lemon juice and olive oil: After cooking the couscous, dress it with lemon juice and olive oil to give it a bright, fresh flavor. You can also add chopped fresh herbs such as parsley or cilantro for extra flavor.
  • Reheat leftovers for a few minutes on medium heat on the stovetop or serve leftovers chilled. 
  • Cooked pearl couscous tends to clump once it starts to cool. Use a spatula to break it up when reheating or serving again.
  • Add mushrooms, scallions, or whatever fresh vegetable you prefer to the mix. 

Nutrition

Calories: 261kcal | Carbohydrates: 42g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 251mg | Potassium: 401mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1505IU | Vitamin C: 63mg | Calcium: 43mg | Iron: 2mg

Sign up for the emails and never miss another recipe!!

    Powered By ConvertKit
    We'll never share your email or send you spam. Promise

    Whenever I make the Mediterranean Cod. I have leftover colored bell peppers, cherry tomatoes, part of a purple onion. My ideal solution is to make this 

    Spicy Peppery Couscous recipe. 

    Spicy Peppery Couscous with fresh vegetables @allourway.com

    SaveSave

    Related Posts

    • Orecchiette with Spicy Shrimp Sauce A Quick One-Pan Pasta Dish

      Every now and then a recipe comes along that truly deserves a 5+ rating in…

    • Pasta Primavera A Delicious Welcome to Spring

      This Pasta Primavera recipe is everything you think a spring dish should be, beautifully bright…

    • Shrimp Pasta Primavera { Gamberetti Pasta Primavera }

      Shrimp Pasta Primavera is a healthy option for pasta lovers who want to lower their…

    More Pasta ,Pizza, Gnocchi

    • Pizza Dough stuffed with Brie cheese and topped with pizza sauce, pepperoni, and two cheeses.
      Stuffed Brie Cheese Pizza
    • A deep pot filled with Cajun-flavored chicken thighs with creamy orzo pasta.
      Cajun Chicken and Orzo
    • Rigatoni made into an Italian-American version of the Amatriciana Estiva dish.
      Summer Pasta: Pasta Estiva
    • A white bowl filled with western-style spaghetti and topped with sour cream and green onions.
      Yippie Ki-Yay Cowboy Spaghetti
    163 shares

    Reader Interactions

    Comments

    1. Food nutters

      July 29, 2023 at 5:29 am

      5 stars
      It looks beautiful; first I thought it was something like tabbouleh, but this is very different. Where do you get this huge cous cous? Thank you for sharing, and have a beautiful weekend.

      Reply
      • Marisa Franca

        July 29, 2023 at 10:22 am

        The large couscous has different names. Most of the time it's called Israeli Couscous or pearl couscous-- here is my affiliate link to Amazon -https://amzn.to/3DxmoKv. But you can find it in most grocery stores. We really like it -- it's easier than the fine couscous.

        Reply
    2. Denise

      December 13, 2018 at 6:25 am

      5 stars
      This is the type of thing I do all the time. We always have a variety of peppers laying around and I usually use rice or pasta. However I just noticed I had some couscous so I'm definitely going to give this a try this weekend! Looks delicious!

      Reply
    3. Veena Azmanov

      December 12, 2018 at 5:31 pm

      5 stars
      I love spicy peppery stuff. This looks so good. Love couscous and I often make it spicy just for me to enjoy. Can't wait to try this Marisa.

      Reply
    4. Jolina

      December 12, 2018 at 4:28 pm

      5 stars
      This looks so tasty! We have couscous all the time. And we cook it the same way all the time too....boring! Can't wait to try it this way. Love how we can cook it like fried rice.

      Reply
    5. Jovina Coughlin

      November 16, 2014 at 9:17 am

      Delicious looking dinner.Thank you for following my blog. I look forward to reading yours.

      Reply
    5 from 4 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    🍿Snack Favorites

    • Macaroni and cheese stuffed into a large pepperoni slice and baked.
      Pizza Bites Appetizer and Snack
    • A glass bowl filled with creamy chickpeas made into a hummus dip.
      Homemade Hummus Recipe
    • Casserole dish with baked ground beef taco dip.
      Baked Taco Dip
    • A sausage meatball pyramid in a white plate with the appetizers pierced with toothpicks.
      Cheesy Sausage Balls

    🇮🇹 Italian Comfort Food

    • Bolognese Sauce Antica gives you a true taste of Italy. A special sauce for a special meal.
      Bolognese Sauce Antica A True Taste of Italy
    • Creamy Parmesan Baked gnocchi in a rich cheesy sauce baked in a black cast iron skillet.
      Baked Gnocchi in Parmesan Sauce
    • A cast iron skillet holding the Beefy Ravioli Bake with torn basil leaves sprinkled on top.
      Beefy Baked Ravioli
    • A white plate filled with egg sauce coated pasta with bits of pork on top and some parley leaves.
      Classic Roman Spaghetti Alla Carbonara

    🌬️ Cozy Winter Soups

    • Creamy Chicken Wild Rice Soup recipe served in a white bowl and garnished with onions, bacon, and almonds.
      Savory Chicken Wild Rice Soup With Mushrooms
    • Bowl of Slow Cooker Taco Soup Topped With sour cream and corn chips.
      Easy Slow Cooker Taco Soup
    • Brown bowl filled with chunks of meat and barley grains in a tomato broth with a spoon in the bowl.
      Old-Fashioned Hearty Beef Barley Soup - The Way Mamma Used To Make
    • Black Bean soup garnished with sliced avocado, diced red onions, and cilantro leaves.
      Southwestern Black Bean Soup

    🤤 Delicious Yet Light

    • A salad bowl filled with Strawberry Lettuce combination and grilled chicken dressed with poppyseed dressing.
      Strawberry Poppyseed Salad
    • A glass bowl filled with orzo pasta combined with cucumbers, tomatoes, olives, chickpeas, feta, seasonings, and dressed with a Greek vinaigrette.
      Ultimate Greek Orzo Salad
    • Fresh green cabbage salad made with a homemade green goddess dressing.
      Green Goddess Salad And Dressing
    • Overhead view of large white bowl filled with arugula salad tossed with pears, gorgonzola cheese, cranberries, and walnuts.
      Arugula Salad

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About
    • Accessibility

    Newsletter

    • Subscribe for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 All Our Way

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.