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Spicy Peppery Couscous with fresh vegetables.
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5 from 4 votes

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American-Italian
Servings: 4 people
Calories: 261kcal

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

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