Bell Peppers Stuffed With Couscous
|Water/Chicken/vegetable stock||1 1⁄2 Cup (24 tbs)|
|Couscous||1 Cup (16 tbs)|
|Bell peppers||6 (Red, Orange, Green, Or Yellow/Or A Combination)|
|Currants/Raisins/sun-dried cherries||1⁄2 Cup (8 tbs)|
|Chopped fresh dill||4 Tablespoon|
|Chopped fresh mint||4 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Olive oil||2 Tablespoon|
2. Place the water or stock in a small saucepan and bring to a boil. Add the couscous, cover, and remove pan from heat. Set aside for 5 minutes.
3. Slice tops off the peppers; reserve the tops. Scoop out the insides and discard. Chop the reserved tops. Stand the peppers in a baking pan just large enough to hold them snugly.
4. Remove the couscous from pan and place in mixing bowl. Add the chopped pepper tops and remaining ingredients and mix well. Divide the couscous mixture evenly among the peppers and place in the oven.
5. Cook for about 45 minutes, or until the peppers are soft.