Squash and Red Pepper Couscous Recipe
Food Recipes | Fusion | Italian | Mediterranean | Middle Eastern | Sides
This Squash & Red Pepper Couscous was inspired by Limones—a restaurant that serves up Mexican dishes with a twist of French-inspired California cuisine. It’s also THE BEST restaurant in all of Asheville, NC. One time, Sarah ordered a lamb loin dish served with couscous that was light but flavorful af. This is not an embellishment—at the end of our meal, our server walked up just as Sarah was LICKING HER PLATE. And she’s been chasing that dragon ever since. Our Squash & Red Pepper Couscous isn’t necessarily a replica of Limones’ dish, but rather an homage to a side dish that packed so much flavor without throwing the whole spice cabinet in it.
PREP TIME
15 mins
COOK TIME
35 mins
SERVINGS
4-6
Ingredients
- 3 red bell peppers
- 1 cup pearl couscous
- 7 Tbsp butter, divided
- 1 tsp salt
- 2 cups chicken bone broth, divided
- 1 Tbsp olive oil
- 1 medium zucchini, chopped into 1/4” cubes
- 1 medium yellow squash, chopped into 1/4” cubes
- 2 large shallots, finely diced
- 1/2 head garlic, minced
- 1 tsp Better Than Bullion chicken base
- 1 lemon, juiced
- 2 Tbsp fresh parsley, finely chopped
- 1 Tbsp fresh basil, finely chopped
- 1 Tbsp fresh oregano, finely chopped
- Salt
- Pepper
COOKING INSTRUCTIONS:
Squash and Red Pepper Couscous
- Set oven to broil on high. Arrange bell peppers on foil-lined baking sheet. Broil for 4-6 minutes on each side, or until each is well-charred. Remove from oven and transfer to bowl. Cover for at least 15-20 minutes. Remove cover and peel skin. Set aside. Dice peppers then set aside.
- (While peppers are roasting) in a small pot, add couscous, 1 1/2 cups chicken bone broth, 1 Tbsp butter, and 1 tsp salt. Bring to boil then reduce to simmer and cook covered according to couscous box directions. Remove from heat and strain out broth. Set aside.
- Heat olive oil in a large pan over medium-high heat. Sauté zucchini and squash until cooked through and caramelized, but not mushy. Salt and pepper to taste. Remove from pan and set aside.
- In same large pan, melt 6 Tbsp butter over medium-high heat. Sauté shallots until tender. Add garlic and sauté until fragrant. Add parsley, basil, and oregano. Stir in chicken bone broth, Better Than Bullion, lemon juice, zucchini, squash, and roasted pepper. Bring to simmer and reduce until saucy but not overly thick.
- Stir in couscous, salt, and pepper and cook until heated through. Remove from heat and serve immediately.
PAIRINGS:
Squash and Red Pepper Couscous
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