Yield: 2 Servings
|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||Ground cumin|
|⅛ teaspoon||Ground tumeric; optional|
|½ cup||Uncooked couscous|
|1 teaspoon||Olive oil|
|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, .