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Red Pepper Couscous

Red Pepper Couscous

Prep time 20 minutes
Cook time 10 minutes
Ready in 30 minutes
Makes 8 servings


  • 16 oz Israeli couscous (we used tri-color for aesthetics)
  • 1 large onion
  • 2.25 oz bag of pine nuts
  • 7 oz jar of sun dried tomatoes
  • 1 bunch asparagus


1. Prepare couscous according to package direction
2. Remove stiff ends of asparagus before steaming for 5 - 10 minutes. Dice when ready.
3. Dice and caramelize onion
4. Sauté pine nuts with oil in frying pan
5. Combine sun dried tomatoes, asparagus, caramelized onion, pine nuts and couscous in a large bowl. Drizzle with olive oil to taste.
6. Add blueberries last to avoid bleeding color and mix before serving.
Recipe by Kelly Larkin of