| 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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