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Plant-based · Stovetop

Couscous & roasted pepper bowl

Wholewheat couscous, roasted peppers and chickpeas with parsley and olive oil. Use jarred peppers and follow the bowl assembly steps.

15 minutes estimated2 servingsStovetop
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Food photograph for illustration; not the finished recipe
Editorial food photograph; not recipe-specific photography.

Recipe development draft. Kitchen testing and final allergen checks are pending.

What you’ll need

Ingredient and allergen checks

  • Wholewheat couscous contains wheat. Check the jarred peppers and chickpeas for other ingredients and allergen information.

These notes refer to the listed ingredients. Check every product label and substitution for your own allergies, and avoid cross-contamination during preparation. A dietary label does not mean a recipe is allergen-free.

Food Standards Agency: food allergy guidance

Let’s make it

  1. Cover couscous with boiling water and leave covered for the packet time.
  2. Fluff with a fork and fold in peppers and chickpeas.
  3. Add olive oil and parsley and divide into bowls.

Timing is an estimate and may increase for batches. Refrigerate perishable food promptly. This original website draft is not taken from either cookbook.

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