New This Month

Garden-Vegetable Couscous

You can use any variety of bell pepper or cherry tomato in this recipe.

  • Servings: 4

Photography: Anita Calero

Source: Martha Stewart Living, July/August 1998


  • 1 cup uncooked couscous
  • 1/2 small orange bell pepper, stem and seeds removed
  • 4 small scallions, white and light-green parts only
  • 12 small yellow cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice, plus grated zest for garnish (optional)
  • Salt and freshly ground black pepper


  1. Place couscous in a medium heatproof bowl. Pour 1 cup boiling water over the couscous, cover, and let stand 10 minutes. Fluff with a fork.

  2. Cut bell pepper into 1-inch-long matchsticks, and add to the warm couscous. Thinly slice the scallions crosswise, and add to the bowl. Add cherry tomatoes.

  3. In a small bowl, whisk olive oil and lemon juice together. Season with salt and pepper. Drizzle over couscous, vegetables, and toss. Garnish with lemon zest, if desired, and serve.

Reviews Add a comment

  • erinye
    11 MAY, 2010
    Super good, super simple. I had no idea how lovely the bell pepper would taste with the couscous, but it's a great combo. For some extra flavor, I suggest using chicken broth instead of water with the couscous. I recently tried it and it just added that extra bit of savory.