Roasted Red Pepper Almond Couscous Rice

Name: Roasted Red Pepper Almond Couscous Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1½ cups (280 g) pearl couscous; 2½ cups (600 ml) vegetable or chicken broth; 1 cup (280 g) roasted red peppers from a jar, drained, patted dry, and cut into ½-inch pieces; ¾ cup (100 g) sliced almonds; 2 tablespoons (30 ml) extra-virgin olive oil; ½ onion (100 g) yellow onion, medium, finely diced; 2 cloves (6 g) garlic cloves, minced; 1 teaspoon (4 g) ground cumin; ¼ teaspoon (1 g) ground cinnamon; ½ teaspoon (3 g) kosher salt; to taste freshly ground black pepper; ⅓ cup (20 g) fresh flat-leaf parsley, finely chopped; 2 tablespoons (8 g) fresh cilantro (optional), finely chopped (optional); 1 tablespoon (15 ml) fresh lemon juice

From the MyKitchenBank Kitchen

A vibrant, nutty grain pilaf combining pearl couscous with roasted red peppers, toasted almonds, and warm Moroccan spices. The couscous absorbs aromatic broth infused with cumin and cinnamon, while toasted almonds add crunch and depth. This dish works as a hearty side for tagines, grilled proteins, or vegetarian mains.

Prep: 15 min
Cook: 20 min
Wait: 15 min
Total: 50 min
Makes: 4 servings (about 4 cups)

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Steps

Before you start

Have all ingredients prepped and measured before starting—couscous cooks quickly.
Use roasted red peppers from a jar (if using fresh, roast and peel them first).
Toast almonds just before cooking to preserve their crunch.
Measure broth accurately; pearl couscous absorbs liquid differently than regular couscous.

1
Toast the almonds
- Heat the medium skillet over medium heat.
- Add the sliced almonds and toast, stirring frequently, for 3–4 minutes until golden and fragrant.
- Watch carefully—almonds burn quickly.
- Transfer to a plate and set aside.
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Ready when: Almonds turn golden brown and smell fragrant
Tip: Stir constantly to prevent burning. If almonds catch, they'll taste bitter and ruin the dish.
2
Sauté aromatics
- In the same skillet, add 1 tablespoon (15 ml) of the olive oil over medium heat.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and just beginning to turn translucent.
- Add the minced garlic and stir for 30 seconds until fragrant.
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Ready when: Onion is softened and translucent; garlic is fragrant
Tip: Don't let garlic brown—it will taste acrid. Keep heat at medium.
3
Bloom the spices
- Add the ground cumin and ground cinnamon to the skillet with the onion and garlic.
- Stir constantly for 30 seconds to 1 minute.
- You'll smell the spices deepen and become more aromatic—this is blooming and intensifies their flavor.
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Ready when: Spices smell warm and toasted, not raw
Tip: Blooming dry spices in fat releases their essential oils and makes them taste deeper and more complex.
4
Add broth and bring to a boil
- Pour the 2.5 cups (600 ml) of vegetable or chicken broth into the skillet.
- Stir to combine with the spiced onion mixture.
- Increase heat to medium-high and bring the broth to a rolling boil.
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Ready when: Broth comes to a rolling boil
Tip: Use a boiling broth (not cold) to help the couscous cook evenly.
5
Stir in couscous
- Add the 1.5 cups (280 g) of pearl couscous to the boiling broth.
- Stir well to combine and break up any clumps.
- The mixture should come back to a boil quickly.
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Ready when: Couscous is fully submerged and broth returns to a gentle boil
Tip: Pearl couscous grains are larger than regular couscous, so they absorb more liquid and take longer to cook.
6
Reduce heat and simmer covered
- Lower the heat to medium-low and stir in the salt and black pepper.
- Cover the skillet with a lid (or a baking sheet if you don't have one).
- Simmer without stirring for 10–12 minutes.
- The liquid will be mostly absorbed and the couscous will be tender and fluffy.
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Ready when: Liquid is absorbed; couscous grains are tender and separate easily with a fork
Tip: Don't stir during cooking—this keeps the grains fluffy rather than mushy. If liquid remains at the end, uncover and cook for 1–2 minutes more.
7
Fold in peppers and almonds
- Remove the skillet from heat.
- Add the drained roasted red peppers, toasted almonds, remaining 1 tablespoon (15 ml) of olive oil, and the fresh lemon juice.
- Use a fork to gently fluff the couscous while folding in these ingredients, stirring until well distributed.
- Don't break up the couscous grains—use a light hand.
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Ready when: Peppers, almonds, and lemon juice are evenly distributed throughout
Tip: Use a fork, not a spoon, and fold gently to keep the grains separate and fluffy.
8
Finish with herbs
- Stir in the fresh flat-leaf parsley and cilantro (if using).
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Let the pilaf rest, uncovered, for 2–3 minutes so flavors meld.
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Ready when: Herbs are incorporated; flavors are balanced and aromatic
Tip: Add fresh herbs at the end to preserve their bright color and fresh taste. Cilantro is optional but adds an authentic Moroccan note.

Good to know

Tips

Toast almonds in a dry pan just before cooking the pilaf—they stay crunchier than if toasted early and they won't absorb steam from the couscous.
Pat the roasted peppers dry after draining to prevent excess moisture from making the pilaf soggy.
Pearl couscous has a firmer texture than regular couscous and holds its shape better. If you don't have it, reduce liquid and cooking time significantly.
Serve warm or at room temperature alongside a tagine, grilled chicken, or as a vegetarian main with a yogurt sauce.

Make ahead

You can toast the almonds and prep the peppers and herbs up to 8 hours ahead. Store them separately in airtight containers. Make the pilaf fresh just before serving—it's best served warm and stays at its best texture for 1–2 hours.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth or water, stirring occasionally, until warmed through (about 5 minutes). Do not freeze, as the couscous texture will suffer when thawed.

Substitutions

pearl couscous → Regular (Israeli) couscous or whole wheat couscous. Reduce the broth to 2 cups (480 ml) for regular couscous and simmer for only 8–9 minutes. Pearl couscous is larger and requires more liquid and longer cooking.
roasted red peppers from a jar → Diced roasted carrots or a mix of roasted red peppers and roasted zucchini. Keep the same total amount (1 cup / 280 g). Roasted vegetables add sweetness and texture in place of the peppers.
sliced almonds → Toasted pine nuts, pistachios, or walnuts. Use the same amount (¾ cup / 100 g). Toast them the same way. Each nut brings a different flavor and crunch.
ground cumin → Ground coriander or a pinch of caraway seed. Use the same amount (1 teaspoon / 4 g). This shifts the spice profile while keeping the North African character.