Free Recipe Moroccan Couscous Peppers
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Moroccan Couscous Peppers Recipe
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
Moroccan Couscous Peppers Preparation
From: Linda Shapiro / Naples FL 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.
Cooking Temperature:
Recipe Serves: 2
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