Spinach and Red Pepper Couscous Recipe - Allrecipes.com
Spinach and Red Pepper Couscous Recipe

Spinach and Red Pepper Couscous

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"Fluffy couscous with sauteed bell pepper and spinach makes a colorful addition to your next meal."

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Original recipe makes 4 servings Change Servings


  1. In a large saucepan, saute bell pepper, onion and garlic in oil, stirring occasionally until onion is soft, about 6 minutes.
  2. Add rice vinegar, herbs, salt and pepper; cook 1 minute.
  3. Stir in broth and currants; bring to a boil. Stir in couscous and spinach; cover and remove from heat.
  4. Let stand 5 minutes; fluff couscous lightly with a fork.
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Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2007

This was tasty and looks very fresh and appealing when it's done. It has a bit of a sour taste but not overpowering. I didn't change anything except for adding a small handful of slivered almonds to give it extra textrue and it was a nice side dish to salmon. This can be eaten cold the next day if you have left overs and it still has a very good taste, or you can add it to some fresh greens to make a salad.

Most Helpful Critical Review
Sep 22, 2007

This recipe makes more than enough for 4 people. I used whole wheat couscous and no spinach because I didn't have any on hand. I did everything else exactly as listed in the recipe and the dish came out good, but perhaps a little dry. I might add more liquid with the whole wheat couscous and, if I make this again, I'll definitely have spinach to pump it up a little. I'd give this a 3.5 if I could, but I didn't like it as much as other recipes I've given 4's.


41 Ratings

Apr 20, 2008

This was excellent! I made a few changes, including using apple cider vinegar in place of rice vinegar. I used Italian herb seasoning as I had no dried oregano. I used half a red onion, five cloves of garlic, four of those small sweet multicolored peppers from the supermarket, and it was delish! Thanks for the recipe - will definitely be making again.

Jul 19, 2008

Fantastic, and I thought I didn't like couscous! I didn't have Seasoned Rice Vinegar so I used Apple Cider Vinegar like another review mentioned. Left everything else the same. Turned out perfect, this one's a keeper!

Oct 22, 2007

Yum, yum, yum! This was fantastic! I used Israeli couscous, because I had it on hand. I also used roasted red peppers because I didn't have fresh. I loved the flavor of this and so did my almost 2 year old...he was eating it by the fistful (who needs a spoon!) I know i will be making this again!

Jun 11, 2007

This recipe was great. I did modify it quite a bit due to lack of some of the ingredients but it still turned out fantastic. I substituted the vinegar with lemon juice and didn't have any bell peppers on hand so just added extra spinach and onions. I also used whole wheat couscous to make it a little healthier. Yum!

Jun 28, 2008

I was pleasantly surprised. I didn't change a thing except for using a yellow onion instead of a red onion. Flavors were mild. Nothing overpowering. All the ingredients meshed well and I used a whole wheat cous cous. I made 4 servings and it was A LOT. I definitely have leftovers. Everyone liked this dish. Happy. =)

Sep 26, 2008

I used fresh herbs & raisins. Add 1/2 orange bell pepper. Whole wheat couscous with flax seed is available in the Hodgson Mill brand. Apple Cider Vinegar may be used in place of Seasoned Rice Vinegar. I favor coarse salt also known as kosher salt for a little twist of different flavor than table salt. Serve with orange roughy recipe of your choice.


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  • Calories
  • 402 kcal
  • 20%
  • Carbohydrates
  • 72.8 g
  • 23%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 953 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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