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    • Moroccan Couscous Peppers

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Vegetables, Meats, Grains Moroccan Vegetable 2 Servings

    INGREDIENTS

    2 lg Red bell peppers
    Olive oil- flavored cooking spray
    1/2 c Chopped onion
    1/4 c Chopped mushrooms
    1/4 c Diced celery
    1/4 c Chopped peeled Rome apple
    1 Clove garlic; minced
    3/4 c Low salt chicken broth
    1/4 ts Salt
    1/4 ts Ground cumin
    1/4 ts Pepper
    1/8 ts Ground tumeric; optional
    1/2 c Uncooked couscous
    1 ts Olive oil
    2 tb Raisins
    1 tb Pine nuts; toasted
    1 tb Chopped fresh parsley

    INSTRUCTIONS

    From: Linda Shapiro / Naples FL <lss@coconet.com>
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, http://www.erols.com/hosey.

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