Mediterranean couscous stuffed peppers
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Mediterranean couscous stuffed peppers

Healthy, flavorsome and really easy! Goodness of couscous packed in juicy grilled sweet peppers.

Amrita Kaur

Ingredients

2-serving
  1. 4 Bell peppers
  2. 1 Cup Couscous
  3. 1 Cup Vegetable stock
  4. Handful raisins
  5. Handful almonds
  6. 2 Tablespoons Olive oil
  7. 1 Lemon
  8. 2 Cloves Garlic
  9. 1 Teaspoon cumin Freshly roasted
  10. 1 Teaspoon Coriander powder
  11. Pinch Salt pepper &
  12. 1/2 Cup Pomegranate seeds
  13. 1 Tablespoon bell pepper Finely chopped
  14. 1/2 Bunch Coriander leaves

Method

35 mins
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    Ready your peppers:Preheat the oven to 200C. Chop off the head off each pepper and deseed it while taking care to keep it whole and intact. Toss the whole peppers with some olive oil and grill them in the preheated oven for 10-15 min.

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    To prepare the couscous filling. Bring the stock to a boil. In a heat proof bowl, mix the quick cooking couscous with raisins and pour the stock over it. Cover with cling wrap to let it cook in its steam.

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    Mix olive oil, lemon juice, garlic, cumin, coriander, salt & pepper in a bowl or a jar. Check if the couscous is done. It should have turned soft and the grains should separate easily with a fork. (If it is still crunchy then cover it back and let it sit covered for another 5 min.)

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    Once it is done, fluff up the couscous. Add onions, pomegranate, almonds, peppers and fresh coriander to the ready couscous. Pour the prepared dressing over it and give it a good toss until well combined.

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    Take out the half grilled peppers out of the oven and fill them with the prepared couscous mixture. Place the stuffed peppers back in the baking tray and place their tops back on. Drizzle some oil over the peppers if needed. Grill it for another 10 min. Serve hot.

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