Spice up your plate with this vibrant, flavour-packed couscous dish! Loaded with colourful peppers and aromatic curry, it's a naturally healthy and satisfying meal that's ready in a flash. Perfect for a quick lunch or a delightful side, it's a burst of sunshine for your taste buds!
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Finely dice the red and green peppers. Measure out the couscous, boiling water, curry powder, olive oil, and pink salt. If using, finely chop the fresh coriander.
Place the couscous in a large, deep bowl. Bring the water to a rolling boil in a small saucepan. Once boiling, pour the hot water over the couscous in the bowl and cover immediately with a lid, plate or cling film. Let it stand for 5 minutes.
While the couscous is resting, heat the extra-virgin olive oil in a large frying pan over medium heat. Add the diced red and green peppers and sauté until they are tender and slightly caramelised, about 8-10 minutes.
After 5 minutes, uncover the couscous. Use a fork to fluff it up, separating the grains. Add the couscous to the pan with the cooked peppers.
Sprinkle the Madras curry powder and pink salt over the couscous and peppers. Stir well and cook for a few more minutes to ensure all the flavours are combined. Keep stirring for a couple of minutes to allow the spices to infuse.
Serve the couscous warm, garnished with the fresh coriander, if desired.
For an extra layer of flavour, toast the couscous lightly in a dry pan for a minute before adding the boiling water.
This dish is excellent for meal prep; it keeps well in the fridge for 3-4 days and can be enjoyed cold or reheated in a microwave or frying pan.