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Couscous Pepper Cups

Couscous Pepper Cups in a recipe we often double so we have two to eat and two to freeze for another meal.

2 ServingsPrep: 45 min. Bake: 15 min.

Ingredients

2 large sweet red peppers
1/2 cup chopped onion
1/4 cup sliced fresh mushrooms
1/4 cup sliced celery
1/4 cup chopped peeled apple
1 garlic clove, minced
3/4 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon ground turmeric, optional
1/2 cup uncooked couscous
1 teaspoon olive oil
2 tablespoons golden raisins
1 tablespoon pine nuts, toasted
1 tablespoon minced fresh parsley

Directions

Cut tops off peppers and remove seeds. In a large kettle, cook
peppers in boiling water for 3-5 minutes or until crisp-tender.
Drain and rinse in cold water; set aside.
In a nonstick skillet coated with cooking spray, saute the onion,
mushrooms, celery, apple and garlic for 4-5 minutes or until
vegetables are tender. Remove from the heat and set aside.

2 of 2

Couscous Pepper Cups (continued)

Directions (continued)

In a saucepan, combine the broth, salt, cumin, pepper and turmeric if
desired. Bring to a boil; stir in couscous and oil. Remove from the
heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in
the vegetable mixture, raisins, pine nuts and parsley. Spoon into
peppers.
Place in an 8-in. square baking dish coated with cooking spray. Cover
and bake at 350° for 15 minutes or until heated through. Yield:
2 servings.

Nutrition Facts: One serving equals 318 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 553 mg sodium, 61 g carbohydrate, 7 g fiber, 11 g protein.