028 / 75 · Noodles, Grains and Pantry Bakes

Roasted Pepper and Chickpea Couscous Bake

Name: Roasted Pepper and Chickpea Couscous Bake
Prep time: 30 min
Total time: 75 min
Yield: One 9×13 in (23×33 cm) dish, at least 3.5 qt/3.3 L; 6 meatless main-dish portions
Ingredients: 1 1/2 cups fine dry instant couscous (250 g); 2 tablespoons packing liquid from water- or brine-packed roasted peppers (30 ml); 1 1/8 cups just-boiled water (270 ml), adjusted with the packing liquid to the couscous-packet total; 1 tablespoon olive oil (15 ml); 1 medium onion, chopped (150 g); 1 medium zucchini, cut in 1/2-in/1-cm dice (250 g prepared); 2 garlic cloves, finely chopped (6 g); 1 teaspoon ground cumin (2 g); 1/2 teaspoon dried oregano; 1 1/4 cups plain tomato passata (300 ml); 2 cans chickpeas, drained and rinsed (1 lb 1 oz/480 g drained total); 10 oz roasted red peppers from water or brine, drained and sliced (280 g prepared); 4 oz feta, crumbled (115 g); 1/4 teaspoon black pepper

One 9×13 in (23×33 cm) dish, at least 3.5 qt/3.3 L; 6 meatless main-dish portions · Active 30 min · Total 1 hr 15 min

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Couscous is hydrated in a bowl before it meets chickpeas, zucchini and strips of jarred roasted pepper. A measured amount of pepper packing liquid gives the grains a little character without flooding the pan. Feta sits in small crumbles across the surface, while most of the flavor comes from softened onion, cumin and a thick tomato base.

Jump to ingredients

Drawn roasted-pepper and chickpea couscous bake with zucchini and feta.

Know which couscous you are holding

Use fine instant couscous, not large pearl couscous, which needs boiling like pasta. The packet’s liquid requirement takes priority because products vary. Reserve the measured pepper liquid, then combine it with enough just-boiled water to reach that total. Do not pour the entire jar into the bowl. A loose forked grain is the goal, not a wet paste. Give the covered bowl its stated standing time, fluff gently and keep it warm while the skillet filling finishes. The grains are hydrated separately so the sauce does not have to perform two uncertain jobs at once.

Roasted pepper is ready, but zucchini is not

Jarred pepper needs draining and slicing rather than another long roast. Zucchini needs a hot skillet stage to soften and lose excess water before tomatoes and chickpeas arrive. Keep the two starting states separate in your mind. Use peppers packed in water or brine, since an oil-packed jar would change the base oil amount and would not provide the same packing liquid. Once the tomato mixture is thick, fold in the warm couscous and peppers with a broad spoon. Small feta crumbles leave gaps across the top, making this a lightly baked grain supper rather than a solid cheese lid. Rest briefly before portioning and keep the chickpeas distributed through the pan, where they belong as a substantial part of the meal.

Ingredients

1 1/2 cups fine dry instant couscous (250 g)
2 tablespoons packing liquid from water- or brine-packed roasted peppers (30 ml)
1 1/8 cups just-boiled water (270 ml), adjusted with the packing liquid to the couscous-packet total
1 tablespoon olive oil (15 ml)
1 medium onion, chopped (150 g)
1 medium zucchini, cut in 1/2-in/1-cm dice (250 g prepared)
2 garlic cloves, finely chopped (6 g)
1 teaspoon ground cumin (2 g)
1/2 teaspoon dried oregano
1 1/4 cups plain tomato passata (300 ml)
2 cans chickpeas, drained and rinsed (1 lb 1 oz/480 g drained total)
10 oz roasted red peppers from water or brine, drained and sliced (280 g prepared)
4 oz feta, crumbled (115 g)
1/4 teaspoon black pepper

Set out

Oven, 9×13 in (23×33 cm) baking dish, at least 3.5 qt/3.3 L, Heatproof bowl with cover, Kettle for water, Measuring jug, Large deep skillet, Fork, Rimmed baking sheet, Food thermometer

Allergens

Wheat, Milk; check couscous and pepper labels. Check labels and substitutions.

Make it

Heat oven to 400°F (205°C). Put the dish on a rimmed sheet. Drain peppers, reserving 30 ml packing liquid, then weigh and slice 280 g peppers. Put couscous in its bowl. Combine the reserved liquid with 270 ml just-boiled water, or adjust the water so their combined volume matches the packet for 250 g couscous. Pour over, cover for the packet standing time, usually 5 minutes, then fluff.
Heat oil in the skillet over medium heat. Cook onion 7–9 minutes until soft. Add zucchini and cook 6–8 minutes until nearly tender and loose water evaporates. Add garlic, cumin and oregano for 30 seconds.
Add passata, chickpeas and pepper and simmer 5–7 minutes until thick and steaming. Fold in sliced peppers and warm couscous gently.
Spread hot mixture in the dish and scatter feta. Bake 20–25 minutes until the surface is lightly golden and the center and several other spots reach 165°F (74°C).
Rest 5 minutes before dividing into six portions.

Make the liquid visible on paper

Write the couscous packet’s total beside the measured 30 ml pepper liquid before heating the kettle. Then subtract that 30 ml to find the water amount, rather than adding the brine on top of a full packet allowance.

A useful detail

The 75-minute total includes draining peppers, hydrating fine couscous, the skillet stage, full baking time and rest. This is a water- or brine-packed pepper recipe; do not substitute a jar of oil plus its packing oil.

Another way

Use water-packed yellow roasted peppers at the same prepared weight for a different color. Retain the measured packing liquid and keep the same hydration total.

Keep it well

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3 days or an earlier feta or opened-jar deadline. Reheat to 165°F (74°C), adding a small splash of water if needed. Freeze promptly cooled portions for up to 1 month for quality; thaw in the refrigerator. Couscous softens after storage.