Israeli Couscous with Red Pepper Sauce

It’s only day 5 of 2011 and already so many things have been happening. To start, we moved from our little apartment to an amazing new apartment that I am in love with. I promise to share pics soon as soon as I get everything set up and beautiful. On top of that I am currently on my way to Cancun! I thought, what better way to start 2011 than with a little vacation and food blogger camp! I can’t wait to share tons of pics with you guys when I get back. It’s sure to be a great week filled with fantastic food and a margarita or two, or three or forty! Okay, maybe not forty, but ya never know!

Recently I have formed an obsession with Israeli Couscous. I thought I was really fancy when I first discovered it last year and then realized that its really just pasta in a fun shape. Hey, whatever, it works for me! I love it. It cooks up in almost no time and you can dress it up with whatever you like. I love this Red Pepper Sauce that I make for just about everything. I use it as a sauce on the couscous, on fish, on chicken… it is totally versatile that you can add it to just about whatever you want.

Israeli Couscous with Red Pepper Sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: Serves 2

Israeli Couscous with Red Pepper Sauce


  • 1 cup Israeli Couscous
  • 1 1/4 cup water
  • 3 red bell peppers, roasted and skins removed
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil
  • 1 tbsp sherry vinegar or lemon juice
  • 1 avocado


  1. Israeli Couscous with Red Pepper Sauce
  2. Recipe Type: Pasta, Main Course
  3. Prep time: 5 mins
  4. Cook time: 10 mins
  5. Total time: 15 mins
  6. Serves: 2
  7. Ingredients
  8. 1 cup Israeli Couscous
  9. 1 1/4 cup water
  10. 3 red bell peppers, roasted and skins removed
  11. 2 cloves garlic
  12. 1 tsp salt
  13. 1 tsp pepper
  14. 2 tbsp olive oil
  15. 1 tbsp sherry vinegar or lemon juice
  16. 1 avocado
  17. Instructions
  18. Cook the couscous according to the package directions and set aside.
  19. In a food processor combine the roasted red bell peppers, garlic, salt, pepper, olive oil and vinegar/lemon juice. Blend until everything is broken up and the sauce is consistent. Pour the sauce over the freshly made couscous. Serve with avocado.


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  1. I love Israeli cous cous too! The red pepper sauce is both beautiful & I bet very tasty too 🙂 xo
    btw: having a blast in Cancun with you!

  2. You should quick-fry it with some sauteed onions before cooking it…makes a world of a difference 🙂

  3. I’ve been drooling over this recipe for far too long, and tonight I’m finally making it. I’ll report back via TastyKitchen–I’m sure it will be fabulous!

  4. I made this last night for a dinner party at our house along with the portobello mushroom with avocado salad from your cookbook. TOTALLY delicious. This will definitely be a go-to recipe in our house from now on.

  5. Loved this recipe! Made it tonight but added jalapeños to give it a little kick and used it as a stuffing inside acorn squash. So good!

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