Moroccan Stuffed Peppers with Couscous with Spices, Herbs and Nuts
I have been trying different forms of stuffed peppers (with rice, mashed potatoes or couscous) and also different types of couscous (with tomato puree and on breads), but it has never been an experience that entirely satisfied me. Until now, that is.
I tried this a few days ago, inspired by a recipe I found online here on Al'Fez. I added my own variations to it by cooking the couscous with spices, nuts and herbs, and another one of my kitchen what-if experiments- what if I added all types of tomatoes- roma tomatoes, cherry tomatoes and sundried tomatoes (it was awesome) and voila, a dish I could eat for dinner, or even pack and take to office for a delicious vibrant lunch!
Cooking time- 40 mins
Serves- 2
You'll need:
- 1/2 cup couscous
- 2-3 peppers of different colors (I used red and yellow)
- Fresh parsley- 4-5 twigs
- Fresh basil- 6-7 large leaves
- Fresh mint leaves- 2-3 twigs
- Roma tomato- 1 medium sized
- Sundried tomatoes- a couple of slices
- Cherry tomatoes- a handful
- Nuts- cashews, pine nuts and raisins- a handful
- Red onion- 1 small
- Garlic- 3-4 cloves- minced
- Spices- Cumin seeds, black pepper, paprika, turmeric powder, 1 tsp crushed cilantro
- Olive oil
- Al Fez Moroccan Spiced Couscous, 200g
How to:-
Preheat the oven to 350 degrees.
- Halve and seed the colored peppers.
- In a small container, mix 1 tbsp olive oil with a pinch of salt, and half the minced garlic. Drizzle over the peppers on a baking dish.
- Roast in the oven for 20-ish minutes, while turning sides as they start to brown and soften. Set aside.
- Separately, chop the red onion and roma tomato finely. Halve the cashews, raisins, and cherry tomatoes. Also, chop the sundried tomatoes, mint leaves, parsley and basil coarsely.
- Heat 1 tbsp olive oil in a pan and add the 1/2 tsp cumin seeds. When they start to sputter, add cashews, raisins, pine nuts, onions and remaining garlic.
- Stir for 4-5 minutes on medium heat until the onions start to brown, then add the herbs and roma tomatoes and cook for another 4-5 minutes.
- After the roma tomatoes begin to soften and mash, reduce the heat, add the sundried tomatoes, and cherry tomatoes. Also add seasoning. Mix well, avoid mashing up the cherry tomatoes, and cook for another 3-4 minutes until the tomatoes look soft enough.
- Add couscous and 1½ cup water. Mix well and cover it for 5 minutes.
- Stir and fluff the grains with a fork, add more water and cook if needed.
- Stuff the roasted peppers with the couscous and serve warm.
