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Mary Berry Couscous Recipe

Mary Berry Couscous Recipe

Mary Berry's Couscous Recipe is a vibrant, aromatic dish featuring fluffy couscous combined with colorful vegetables, chickpeas, warm spices, and crunchy almonds. This quick and nutritious one-pan meal comes together in just 30 minutes, perfect as a standalone vegetarian dish or flavorful side for grilled meats.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: British
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups couscous
  • 2½ cups hot vegetable stock
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 2 tbsp olive oil
  • ½ cup blanched almonds
  • 2 sliced zucchini
  • 1 chopped large red onion
  • 1 large carrot thinly sliced
  • 1 –2 crushed garlic cloves
  • 1 × 14 oz 400 g can chickpeas (drained and rinsed)
  • 1 tsp ground cumin
  • ½ tsp curry powder
  • ¼ –½ tsp crushed dried red chiles
  • Salt and black pepper to taste
  • Chopped cilantro for garnish

Method
 

  1. Place the peppers under a preheated hot broiler, positioning them about 4 inches (10cm) from the heat source. Broil for 10 minutes, turning occasionally, until the skins are blistered and charred all over. Immediately transfer the hot peppers to a plastic bag, seal it, and let them steam as they cool—this makes peeling much easier.
  2. While the peppers are cooling, put the couscous in a heatproof bowl and pour in the hot stock, stirring briefly to combine. Cover the bowl with a lid or plate and let it stand for 10 minutes so the couscous absorbs all the liquid and becomes tender and fluffy.
  3. Heat the oil in a large frying pan over medium heat. Add the almonds and cook gently, stirring frequently, for about 3 minutes until they turn lightly golden and fragrant. Remove them with a slotted spoon and set aside on paper towels to drain.
  4. In the same pan, add the zucchini, onion, carrot, and garlic. Cook for about 5 minutes, stirring regularly, until the vegetables soften and begin to caramelize at the edges.
  5. Stir in the chickpeas, cumin, curry powder, and crushed chiles. Continue cooking for another 5 minutes, stirring occasionally, to let the spices bloom and coat everything with their warm, aromatic flavors. Fluff the couscous with a fork and add it to the pan, stirring everything together. Cook for 3–4 minutes until heated through completely. Taste and season with salt and pepper as needed.
  6. Remove the cooled peppers from the bag and peel away the charred skins—they should slip off easily. Remove the cores and seeds, then slice the pepper flesh into thin, elegant strips.
  7. Divide the spiced couscous mixture among warmed serving plates and arrange the colorful pepper strips decoratively on top. Finish with a generous sprinkle of the toasted almonds and freshly chopped cilantro, then serve immediately while everything is hot and vibrant.

Notes

Is Couscous Healthier Than Rice?

Couscous and rice offer similar nutritional profiles, though each has unique benefits. Traditional couscous contains slightly more protein and selenium than white rice, supporting immune function and metabolism. However, brown rice provides more fiber, promoting better digestive health and blood sugar control. Whole wheat couscous bridges this gap, offering comparable fiber content to brown rice.
The glycemic index differs between the two, with couscous typically ranking lower than white rice, meaning it causes a slower rise in blood sugar levels. This makes couscous a better choice for managing energy levels and appetite. Brown rice, however, contains more vitamins B and E, plus essential minerals like magnesium.
Ultimately, neither is definitively healthier. The best choice depends on your dietary needs and preferences. Whole grain versions of either option provide maximum nutritional benefits. Rotating both in your diet ensures variety while delivering different nutrients that support overall health and wellness.