Couscous: Charred Peppers and Tomatoes
by Lishka DeVoss

YIELD 6 servings

INGREDIENTS

INDIVIDUALLY (ready to use):
2 pounds Kumato tomatoes, firm and ripe

COUSCOUS (for 2 servings):
3/4 cup couscous (regular or whole wheat)
1 tbsp butter
1 cup of veggie broth

STEW POT (roasted, skinned and sliced):
2 large red bell peppers
2 large orange bell peppers
1 large yellow bell pepper
3 green Anaheim peppers

MORTAR (add and pestle each in this order):
1 or 2 garlic cloves, pressed or chopped
1 tbsp coriander seeds (1/2 tsp ground)
2 tsp caraway seeds (1/4 tsp ground)
1/4 tsp kosher salt
Pinch of cayenne
1 to 2 tbsp lemon juice
2 to 4 tbsp olive oil
1/4 cup chopped fresh parsley (1 tbsp dry), optional
1 tbsp harissa oil, optional

PREPARATION: TOMATOES (can be done up to 3 days in advance): Broil until charred and then, when cool enough to handle, peel over a strainer, leaving the cores and seeds in the strainer. Then squish each core as tight as you can over the strainer before tossing out what’s left of the core.

PREPARATION: PEPPERS (can be done up to 3 days in advance): Char the peppers and SAVE the juices while stripping the burnt skin and cutting up; juices will also be added to STEW POT.

PREPARATION OF THE FINAL DISH (when ready to eat):

1. Add MORTAR and tomatoes to STEW POT and slowly bring to a simmer; simmer for at least 30 minutes. Adjust seasonings, if desired.

2. When ready to serve, in a small, tall saucepan, melt butter. Then:
• toss in couscous to coat
• add veggie broth

3. Bring to a boil, then cover, turn heat to low and cook — 5 minutes. Uncover and fluff when done. Dish out and ladle stew on top.

Updated 2025-03-19

return to top