Recipe: Baby bell peppers stuffed with couscous
This recipe for couscous-stuffed bell peppers, sourced from The Best Pasta Cookbook from The Vancouver Sun, adds a bright pop to your dinner table — while also offering an easy weeknight meal or side dish. Enjoy them on their own, or serve alongside chicken or lamb kebabs and some pita chips (don’t forget the hummus!).
Baby bell peppers stuffed with couscous
2 tbsp. (30 mL) pine nuts
8 sweet baby (mini) bell peppers
⅓ cup (75 mL) chicken stock
2 tsp. (10 mL) grated lemon zest
1 tbsp. (15 mL) fresh lemon juice
3 tbsp. (45 mL) regular (instant) couscous
2 tbsp. (30 mL) currants
1 tbsp. (15 mL) extra-virgin olive oil
¼ cup (60 mL) finely chopped onion
1 large garlic clove, minced
1 oz (30 g) thinly sliced prosciutto, chopped
2 tbsp. (30 mL) chopped fresh Italian parsley
1 tbsp. (15 mL) chopped pitted kalamata olives
2 tsp. (10 mL) drained capers, chopped
¼ tsp. (1 mL) salt
⅛ tsp. (½ mL) pepper
Put pine nuts in heavy frypan over medium heat. Toast nuts for 3 to 5 minutes or until golden, stirring frequently. Remove nuts to bowl; set aside.
Using a small sharp knife, cut a ½-inch (1 cm) wedge of bell pepper lengthwise out of one side of each bell pepper; finely dice wedges and set aside. Using knife and handle of spoon, carefully remove the seeds from each pepper.
Put stock and lemon juice and zest in a microwaveable measuring cup. Microwave on high until stock comes to a boil. Stir in couscous, then currants. Cover measuring cup tightly with plastic wrap and let stand for 5 minutes. Fluff with fork and cover.
Meanwhile, heat oil in same frypan over medium heat. Add onion, garlic, prosciutto and reserved diced bell pepper. Sauté for 3 to 5 minutes or until vegetables are tender-crisp. Remove from heat; add pine nuts, parsley, olives and capers.
Fluff couscous again and add to sautéed vegetable-prosciutto mixture fry pan. Stir to mix. Add salt and pepper. Using a teaspoon, fill each bell pepper with couscous mixture and place in a lightly oiled baking dish, leaving space between each pepper. (Make ahead: Stuffed peppers can be covered tightly and refrigerated for up to 24 hours. Remove from refrigerator and let stand at room temperature for 1 hour before baking.) Bake at 400F (200C) for 18 to 20 minutes or until tender but not collapsing.
Makes 4 servings.
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Source: vancouversun.com