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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Couscous Pepper Cups in a recipe we often double so we have two to eat and two to freeze for another meal. Ingredients:
2 large sweet red peppers |
1/2 cup chopped onion |
1/4 cup sliced fresh mushrooms |
1/4 cup sliced celery |
1/4 cup chopped peeled apple |
1 garlic clove, minced |
3/4 cup reduced-sodium chicken broth |
1/4 teaspoon salt |
1/4 teaspoon ground cumin |
1/4 teaspoon pepper |
1/8 teaspoon ground turmeric, optional |
1/2 cup uncooked couscous |
1 teaspoon olive oil |
2 tablespoons golden raisins |
1 tablespoon pine nuts, toasted |
1 tablespoon minced fresh parsley |
Directions:
1. Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside.
2. In a nonstick skillet coated with cooking spray, saute the onion, mushrooms, celery, apple and garlic for 4-5 minutes or until vegetables are tender. Remove from the heat and set aside.
3. In a saucepan, combine the broth, salt, cumin, pepper and turmeric if desired. Bring to a boil; stir in couscous and oil. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the vegetable mixture, raisins, pine nuts and parsley. Spoon into peppers.
4. Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes or until heated through. Yield: 2 servings.
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