Couscous with Grilled Mini Peppers, Olives, Corn and Kidney Beans

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Couscous with Grilled Mini Peppers, Olives, Corn and Kidney Beans Recipe

This couscous dish features grilled mini peppers, olives, corn and kidney beans. The couscous is flavored with a warm spice blend, making it an ideal side dish or light lunch.

Ingredients

• 1/4 teaspoon ground black pepper
• 1 cup couscous
• 1 tbsp olive oil
• 1/2 cup canned kidney beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1 1/2 cups water
• 1/2 teaspoon ground coriander
• 1/4 cup sliced black olives
• 8-10 mini sweet peppers, halved and seeded
• 1/2 cup canned corn, drained
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt

Time Needed

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Instructions

• Preheat the grill to medium-high.
• Bring water to a boil in a medium saucepan.
• Add couscous, salt, cumin, coriander, cinnamon, and black pepper to taste.
• Remove from the heat, cover, and set aside for 5 minutes to cool.
• Using a fork, fluff the couscous.
• In a small mixing bowl, combine the olive oil, salt, and black pepper.
• Brush the olive oil mixture over the mini peppers.
• Grill mini peppers until tender and lightly charred, about 5-7 minutes.
• Toss the couscous with the corn, kidney beans and olives.
• Serve couscous topped with grilled mini peppers.

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