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Peppadew® Peppers Recipe

Moroccan Vegetable Couscous Recipe with PEPPADEW® Peppers

Moroccan Spiced Couscous Salad

2 tablespoons olive oil
1/8 teaspoon ground cinnamon
1 red onion, chopped
1/2 teaspoon celery salt
1 yellow bell pepper, chopped
1/2 teaspoon ground coriander
1 carrot, chopped
1/2 teaspoon ground cumin
2 garlic cloves, chopped
1/4 teaspoon cayenne pepper (optional)
1 13.7 oz can chickpeas, drained
6 PEPPADEW® Peppers (mild or hot), chopped
10.14 fl oz chicken or vegetable stock
7.93 oz frozen peas
1/2 teaspoon paprika
A good handful fresh parsley, chopped
1/4 teaspoon turmeric
6.17 oz couscous

Additional Info
  • Serves 4


In a medium sized frying pan, heat the oil over medium heat. Add onion, yellow pepper, and chopped carrot sauté 10 minutes or until all the vegetables are your desired tenderness. Add the garlic, sauté another minute. Remove from heat and keep warm. In a medium saucepan, bring the chicken stock to a boil. Add the frozen peas and cook 1 minute. Mix in the remaining ingredients, stir to combine, cover and remove from heat. Let stand 5 minutes, until liquid is absorbed. Add the vegetable mixture and fluff with a fork.

Posted by: Errens Kitchen

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