25/04/2023
PEPPERS STuffed with Couscous
Ingredients:
Bulgarian pepper - 2 pcs.
Couscous - 85 g
Raisins - 2 tbsp. l.
Lemon juice - 1 tbsp. l.
Vegetable broth - 50 ml
Honey - 1 tsp
Lemon zest - 2 tsp
Garlic - 2 cloves
Yogurt - 150 ml
Tomato - 2 pcs.
Olive oil - 1 tbsp. l.
Parsley - 1 bunch
Black ground pepper - 2 pinches
Salt - 4 pinches
Cooking:
1. In a heatproof bowl, combine couscous and raisins; pour over vegetable broth, honey and lemon juice. Stir, cover and leave for 5-7 minutes to absorb the liquid.
2. In a food processor, blend together the gremolata, lemon zest, garlic and parsley until finely chopped.
3. In a small bowl, add 1 tbsp. l. gremolata mixture to yogurt and set aside.
4. Mix everything well.
5. Add remaining gremolata mixture to cooked couscous, chopped tomatoes and season with salt and pepper to taste.
6. Using a spoon, stuff 1/2 of each large red pepper shell with the couscous mixture.
7. Place them on the brazier. Drizzle olive oil over the top.
8. Bake in a preheated oven for 40 minutes until the peppers are soft and tender.
