Couscous Pepper Cups

Name: Couscous Pepper Cups
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 2 servings.
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

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

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.