Moroccan couscous peppers
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Red bell peppers |
| Olive oil- flavored cooking spray | ||
| ½ | cup | Chopped onion |
| ¼ | cup | Chopped mushrooms |
| ¼ | cup | Diced celery |
| ¼ | cup | Chopped peeled Rome apple |
| 1 | Clove garlic; minced | |
| ¾ | cup | Low salt chicken broth |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Ground tumeric; optional |
| ½ | cup | Uncooked couscous |
| 1 | teaspoon | Olive oil |
| 2 | tablespoons | Raisins |
| 1 | tablespoon | Pine nuts; toasted |
| 1 | tablespoon | Chopped fresh parsley |
Directions
From: Linda Shapiro / Naples FL <lss@...> Date: Mon, 8 Jul 1996 00:38:30 -0400 Recipe By: Cooking Light Magazine/ May 1996 p. 144 OVEN: 350
Cut off tops of red bell pepperes; discard tops, seeds and membranes. Cook peppers in boiling water for 5 minutes; drain and set aside.
Coat a large nonstick skillet with cooking spray, and place over medium-high heat til hot.
Add onion, mushrooms, celery, apple, and garlic; saute 3 minutes. Remove from heat; set aside.
Combine broth, salt, cumin, pepper and tumeric in a medium saucepan. Bring to a boil; stir in couscous and oil. REMOVE from the heat; cover and let stand 5 minutes. Fluff with a fork.
Add onion mixture, raisins, pine nuts and parsley; stir well.
Divide couscous mixture evenly between peppers. Place stuffed peppers in an 8- inch square baking dish. Bake for 15 minutes.
JEWISH-FOOD digest 238
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .