Roast pepper and raisin couscous

Roast pepper and raisin couscous

By
From
Three Sisters Bake
Serves
6
Photographer
Helen Cathcart

There’s a lot going on in this dish with warmth from the spices, fruity raisins and sweetness from the peppers. This makes it a great accompaniment to very simple baked white fish or chicken with a wedge of lemon or sprinkle of herbs.

Ingredients

Quantity Ingredient
3 red or yellow peppers, halved, stalks removed, seeded and cut into thick slices
2 tablespoons olive oil
1/2 tablespoon sea salt, plus 1/2 teaspoon for the couscous
300g couscous
1 teaspoon madras curry powder
1 teaspoon ground cumin
75g jumbo golden raisins
2 tablespoons roughly chopped flat-leaf parsley

Method

  1. Preheat the oven to 180°c.
  2. Toss the pepper slices with the oil and sea salt in a deep roasting tin. Roast in the oven for 20 minutes, or until the peppers are soft and starting to brown. Set aside to cool and hold on to the oil the peppers roasted in.
  3. Meanwhile put the couscous in a deep heatproof bowl. Mix the remaining salt, curry powder, cumin and raisins through the dry couscous. Cover the couscous mixture with twice its volume of boiling water. Give the mixture a stir and cover the bowl with cling film. Set aside for 10 minutes.
  4. Remove the cling film from the bowl and rake through the couscous with a fork to break it up. Stir the roasted peppers through the couscous and drizzle with the reserved pepper oil. Sprinkle with chopped parsley and serve.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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