Moroccan Couscous Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 large red bell peppers (about 1 pound) |
olive oil-flavored vegetable cooking spray |
1/2 cup chopped onion |
1/4 cup sliced mushrooms |
1/4 cup sliced celery |
1/4 cup chopped peeled rome apple |
1 garlic clove, minced |
3/4 cup low-salt 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 raisins |
1 tablespoon pine nuts, toasted |
1 tablespoon chopped fresh parsley |
Directions:
1. Preheat oven to 350°.
2. Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.
3. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, mushrooms, celery, apple, and garlic; sauté 3 minutes. Remove from heat; set aside.
4. Combine broth, salt, cumin, pepper, and turmeric in a medium saucepan. Bring to a boil; stir in couscous and oil. Remove from 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 at 350° for 15 minutes.
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