Recipe: Zucchini and Bell Pepper Couscous

So I have a confession to make — I had couscous for the first time last week… and I love it. Today I’m sharing a delicious couscous recipe courtesy of my friend Somé. It’s super easy to make and perfect for a quick dinner.

Zucchini Bell Pepper Couscous Recipe

In this recipe we used Near East Pearled Couscous — Original Plain and zucchini, bell peppers, tomato, kale, shaved brussels sprouts, and spinach, but you can use the veggies and couscous of your choice. After boiling the couscous, set it aside as you sautée your veggies (personally I find that it tastes better with the veggies finely chopped) with olive oil and thyme. Mix in the couscous and add salt and pepper to taste (maybe even a pinch of lemon juice if you like!), and voilà!

Fun fact: For the longest time I thought that couscous was a grain, but it’s actually a pasta! I can’t be the only one who thought that, right? Looks like I’ll be eating a lot more of it now. 😉



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