Green Pepper & Goat Cheese Couscous
I first made this recipe about a month ago, and I have already made it 3 more times. It’s safe to say, I am very obsessed with it. My husband and I traveled to Charlottesville, VA for his thirtieth birthday and ate at an incredible restaurant where I ordered this dish. I absolutely loved it and knew I had to recreate it at home.
The flavors in this dish are just incredible, and it feels fancy but I swear it’s super easy to make. Of course you can serve the couscous with anything you’d like, but I always make salmon to go with mine (that’s what was served with it at the restaurant). Because the couscous already has so much flavor you can simply season the salmon with salt and pepper and sear it in a pan with olive oil. You guys are going to absolutely love this.
Pearled couscous - The key to this is making sure you use pearled couscous which is larger than the teeny tiny couscous you often see used.
Goat cheese - Ahh goat cheese. In my opinion goat cheese is one of the best cheeses. I love how creamy it is and you just can’t beat the flavor of it. It is perfect for this recipe because it makes a super creamy sauce and it mellows out the taste of the peppers a bit.
Anaheim peppers - I like to use anaheim peppers because they have such a mild heat (I can’t handle too much spice), but they still add a lot of flavor. I have also used poblano peppers for this recipe and they added a little more kick!
Smoked paprika - Just a dash of smoked paprika brings all the flavors together.
Green Pepper & Goat Cheese Couscous
Ingredients
- 2 Anaheim peppers
- 2.5 oz (1/2 log of goat cheese)
- 1 tbsp olive oil
- 1/4 tsp smoked paprika
- Dash of salt
- 1.5 cups vegetable broth
- 1 cup pearled couscous
Instructions
- If you have a gas grill you can roast the Anaheim peppers directly on the stove top, turning until each side is blackened. If you do not have a gas stove stop, place the peppers on a foil lined baking sheet and broil on high. Turn them until each side is roasted. Immediately place in an air tight bag or container to let them steam for 10-15 minutes.
- Afterwards, peel the charred skin off of the pepper, cut off the stem and remove the seeds. Place in a food processor with the olive oil, paprika, goat cheese, and salt.
- Bring the vegetable broth to a boil. Add the couscous and turn down to a low simmer. Place lid on and let cook for 15 minutes.
- After the couscous is cooked, pour in the goat cheese sauce and mix well. I served mine with salmon, but this would be a great side for so many dishes!