Charred Veggie Couscous

Name: Charred Veggie Couscous
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 cup vegetable broth; 1.5 cup couscous; 1 red bell pepper; 1 yellow bell pepper; 2 garlic cloves; 1 tsp salt; 0.25 tsp onion powder; 0.5 cup grape tomatoes; olive oil

A Moroccan side dish of couscous, red bell pepper and grape tomatoes, simmered on the stove.

10 min · Serves 6 · Easy

Method

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Time: Prep 5 min · Cook 5 min · 10 min total
Difficulty: easy

1
Slice and prepare all of the veggies/garlic and set aside in med. bowl. Measure out the couscous and pour in a lg. bowl, toss with salt and onion powder. Set aside.
2
Bring the vegetable broth to a boil in a small saucepan; once boiling pour the vegetable broth over the uncooked couscous, cover with a lid and set a timer for 5 minutes.
5 min
3
Meanwhile, heat a lg. cast-iron pan and drizzle lightly with olive oil; once the pan is very hot add all of the veegies and the minced garlic. Leave the veggies on their side for 1-3 minutes until slightly charred and crisp. Flip to the other side and cook until slightly tender; but still crisp.
3 min
4
Uncover the couscous and toss in the cooked veggies, fluff with a fork. Serve.