Moroccan Couscous Peppers

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 Preheat oven to 350ºF.   Cut off tops of red bell peppers; 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 until hot. Add onion, mushrooms, celery, apple, and garlic; sauté 3 minutes. Remove from heat; set aside. Combine broth, salt, cumin, pepper and turmeric 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. Serving Size: 2

JEWISH-FOOD digest 238 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.