Moroccan couscous peppers

Yield: 2 Servings

Measure 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

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, .

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