Do you ever make something as a side for the main dish and it ends up being better than the other thing? I was going to pair this Israeli couscous with grilled peppers and black olives with some nice salmon, but the salmon ended up being meh. This couscous however was wonderful. I am definitely putting this on my quick lunch list. It is herbaceous and tangy all by itself. The marinated peppers, the olives and the lemon zest mixed with olive oil and honey make a vinaigrette-like sauce for the whole thing.

You could make these all by yourself, but I like to buy a large jar of these babies. They have been char grilled, skinned, and marinated. They have all these wonderful flavors that just go really well with so much. You could blitz them up for a fantastic marinade. Chop them and add them to salads, wraps, omelets and so much more. This couscous with grilled peppers and black olives is just one way to use them up.

In general, I am not a huge fan of dill, even though Latvians add it to everything. I really don’t think it goes with everything. But it is a herb with a nice flavor so today it worked really well. I added fresh lemon zest to give the whole thing even more tanginess. You could do this dish with regular couscous of course. I chose pearl couscous or Israeli couscous for one reason only, that is what I had. I usually buy this kind of couscous because I like the texture more. In case you need some pointers on how to cook it, there is a wonderful article here.

I am really confident that this Israeli couscous with grilled red peppers and black olives will get in your dinner/lunch rotation. I know it is just the beginning of March but it has that spring taste. Will have to try it with some nice grilled chicken for sure.