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Couscous Pepper Cups

 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.
Nutritional 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.