Spring Vegetable Couscous with Esplette Pepper

By Caroline Wright
March 31, 2014
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Serves: 4

  • 1 cup couscous
  • 4 tablespoons olive oil, divided
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground esplette pepper or other ground chile powder such as Ancho
  • 1 teaspoon paprika
  • 6 small, thin carrots (from a bunch), peeled and halved lengthwise
  • 1 cup frozen fava or lima beans
  • 1 bunch (about 8) radishes, trimmed and halved
  • 1 (28-ounce) can crushed tomatoes
  1. Preheat oven to 350°. Combine couscous, 1 cup water and 2 tablespoons oil in a large casserole dish and cover. Bake 10 minutes, uncover, and fluff couscous with a fork.
  2. While couscous bakes, heat remaining oil in a large skillet over medium-high. Add garlic, esplette and paprika and cook 1 minute. Add carrots, beans, radishes and tomatoes. Cover skillet and simmer vegetables until tender, about 8 minutes. Serve vegetables over couscous drizzled with additional oil, if desired.

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