Moroccan Couscous Peppers

Moroccan Couscous Peppers

Categories: Raisin, Pine Nuts, Parsley, Garlic, Onion, Olive oil, Mushrooms, Celery, Bell pepper, Apple, Chicken Broth, Chicken, Vegetables

2 large Red bell peppers
Olive oil- flavored cooking
1/2 cup of chopped onion
1/4 cup of chopped mushrooms
1/4 cup of diced celery
1/4 cup of chopped peeled Rome apple
1 Clove garlic; minced
3/4 cup of low salt chicken broth
1/4 teaspoon of salt
1/4 teaspoon of Ground cumin
1/4 teaspoon of pepper
1/8 teaspoon of ground turmeric; optional
1/2 cup of uncooked couscous
1 teaspoon of Olive oil
2 tablespoons of raisins
1 tablespoon of Pine nuts; toasted
1 tablespoon of Chopped fresh parsley

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.