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Couscous with peppers, pumpkin, and almonds
Couscous with bell peppers and pumpkin sautéed in olive oil with onion, caraway seeds, and crushed almonds. Served cooled. Serves 5.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 40 min
- Total time
- 55 min
- Servings
- 5 servings
- Difficulty
- Easy
- Cuisine
- Middle Eastern
For couscous with sautéed bell peppers, pumpkin, and almonds, there is no need to boil the couscous—just pour boiling water over it, cover with plastic wrap, and let it stand for 5 minutes. Meanwhile, slowly sauté the peppers and pumpkin in olive oil, then add onion, caraway seeds, and crushed almonds.
Mix the cooled vegetables with the couscous.
Ingredients
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Instructions
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Couscous
Place the couscous in a bowl and pour boiling water over it until the water reaches about 0.5 cm above the couscous. Cover the bowl with plastic wrap and let stand for 5 minutes. Fluff with a fork, season with salt, and stir in 1 tbsp olive oil.
Sauté the vegetables
Cut the bell peppers and pumpkin into small pieces and sauté in the remaining oil for about 20 minutes. Add the chopped onion, caraway seeds, and crushed almonds and sauté for about another 20 minutes, until the vegetables are tender. Let cool.
Combine
Mix the cooled vegetables with the couscous and add more salt to taste.
Source: primerafila.com.ar
Tip: After letting the couscous stand, fluff it with a fork to prevent clumps. Toast the almonds in a dry skillet before adding them for a more fragrant flavor.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 367 kcal
- Protein
- 10.0 g
- Carbohydrates
- 59 g
- of which sugars
- 4.8 g
- Fat
- 11 g
- of which saturates
- 1.4 g
- Fiber
- 6.2 g
- Salt
- 0.4 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kuskus s restovanou paprikou, tekvicou a mandľami
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