Roasted Red Pepper Couscous with Garlicky Tomatoes, Onions and Kale
Amp up your couscous with some instant flavour enhancement, courtesy of Pacific Foods® Organic Roasted Red Pepper and Tomato Soup and Pacific Foods® Organic Low Sodium Vegetable Broth. The soup is the perfect accompaniment to the dish’s freshly roasted red peppers and tender grape tomatoes, while the broth adds depth and savouriness. Serve it with grilled steak or chicken as a simple, satisfying side.
Ingredients
Serves
6 servings- 8 8 large garlic cloves unpeeled - from 1 head
- 2 2 medium-size (8 ounces/227 g each) red bell pepper stemmed and halved lengthwise
- 5 5 tbsp tbsp olive oil divided
- 1.75 1.75 cup cup Pacific Foods® Organic Low Sodium Vegetable Broth
- 1.5 1.5 cup cup uncooked couscous
- .25 .25 cup cup Pacific Foods® Organic Roasted Red Pepper & Tomato Soup
- 0.5 0.5 tsp tsp ground cumin
- 0.75 0.75 tsp tsp black pepper divided
- 1 1 small (6 ounce/170 g) white onion chopped - about 1 cup
- 1 1 pint pint grape tomatoes halved, 1 1/2 cups
- 6 6 ounce ounce lacinato kale stemmed and roughly chopped - about 6 cups
- 3 3 tbsp tbsp chopped fresh Italian parsley (flat leaf) plus more for garnish
- 3 3 tbsp tbsp chopped fresh mint plus more for garnish
Organic Low Sodium Vegetable Broth
Organic Creamy Roasted Red Pepper & Tomato SoupInstructions
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Preheat oven to 450°F. Trim about 1/4-inch off top of each garlic clove to expose garlic. Toss together trimmed garlic, bell peppers, and 1 tablespoon of the oil on a small, rimmed baking sheet; spread in even layer, placing bell peppers cut side up. Bake in preheated oven, turning garlic once halfway through, until peppers are charred and tender and garlic is golden brown, about 20 minutes. Let cool for 5 minutes.
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While peppers and garlic are baking, bring 1 1/2 cups of the Pacific Foods® Organic Low Sodium Vegetable Broth, 1 tablespoon of the oil, and fine sea salt to taste to a boil over high in a medium saucepan. Stir in couscous; turn off heat, cover, and let stand until couscous has absorbed broth and is tender, about 5 minutes. Fluff with fork and set aside.
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Carefully peel and discard garlic and pepper skins. Transfer peeled garlic and peppers to a blender. Add Pacific Foods® Organic Roasted Red Pepper and Tomato Soup, cumin, 1/4 teaspoon of the pepper, and 2 tablespoons of the oil. Season with fine sea salt. Process until smooth and creamy, about 30 seconds; set aside.
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Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add onion and tomatoes; cook, stirring occasionally, until onions are softened and tomatoes begin to burst, about 5 minutes. Add kale, parsley, mint, and remaining 1/4 cup broth and 1/2 teaspoon pepper; cook, stirring constantly to scrape any browned bits off the bottom of skillet, until kale is wilted, about 2 minutes. Season with fine sea salt to taste. Remove from heat. Stir in cooked couscous and red pepper sauce. Garnish with additional parsley and mint.
If you have extra veggies, roast the tomatoes and keep some kale ready to chop — you can add both to the leftover Pacific Foods® Organic Roasted Red Pepper and Tomato Soup for a quick meal (don’t forget to sprinkle any extra chopped parsley and mint on top).
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