Turkish Couscous Pilaf with Vegetables

Enriched with plant protein and fiber from green peas and fresh vegetables, this traditional pilaf offers a wholesome vegan comfort meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 cups dry couscous (280 g) · 1053 kcal in the whole recipe
• 2 tablespoons olive oil (26 g) · 230 kcal in the whole recipe
• 1 medium onion (110 g) · 44 kcal in the whole recipe
• 1 green pepper (50 g) · 10 kcal in the whole recipe
• 1 red bell pepper (60 g) · 19 kcal in the whole recipe
• 1 tablespoon tomato paste (17 g) · 17 kcal in the whole recipe
• 1 medium tomato (130 g) · 23 kcal in the whole recipe
• 1 cup green peas (120 g) · 97 kcal in the whole recipe
• 3.5 cups hot water, salt, black pepper, and red pepper flakes to taste

Method

1. Dice the onion, green pepper, and red pepper; sauté in olive oil in a large pot over medium heat until softened.

   

2. Add the tomato paste and diced tomato, cooking for 2-3 minutes until fragrant.

   

3. Add the dry couscous and green peas, stirring and toasting with the vegetables for 1-2 minutes.

   

4. Pour in 3.5 cups of hot water, salt, black pepper, and red pepper flakes; cover and simmer over low heat for 12-15 minutes until the liquid is absorbed.

   

5. Turn off the heat, place a paper towel under the lid, and let the pilaf steam for 10 minutes before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.