Couscous Pepper Cups Recipe
Couscous Pepper Cups Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Couscous Pepper Cups in a recipe we often double so we have two to eat and two to freeze for another meal.
MAKES:
2 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Couscous Pepper Cups in Cooking for 2 Winter 2005, p23

Nutritional Facts

1 each: 318 calories, 6g fat (1g saturated fat), 0 cholesterol, 553mg sodium, 61g carbohydrate (0 sugars, 7g fiber), 11g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Couscous Pepper Cups in Cooking for 2 Winter 2005, p23

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