Cous Cous & Raisin Stuffed Peppers
|Small white button mushroom||1⁄4 Pound, finely sliced|
|Fresh lemon juice||3 Tablespoon|
|Onion||1 Large, finely sliced|
|Red bell pepper||1⁄2 , diced|
|Green bell peppers||2 Large|
|Golden raisins||1⁄4 Cup (4 tbs) (Sultanas)|
|Couscous||1⁄4 Cup (4 tbs) (Couscous Semolina)|
|Curry powder||1⁄2 Teaspoon|
|Olive oil||2 Tablespoon|
|Sour cream||2 Tablespoon (CrÃ¨me Fraiche)|
Put the mushrooms, half the lemon juice, the onion and red bell pepper in a casserole.
Cover and microwave on HIGH for 4 minutes.
Rinse and seed the green bell peppers, remove the pith and cut them in half lengthwise.
Place side by side, in a large round dish with 2-3 tablespoons of water.
Cover and microwave on HIGH for 3 minutes.
Drain the vegetables from the casserole and put in a bowl.
Add the golden raisins (sultanas), couscous, curry powder, oil, egg yolk, sour cream (creme fraiche) and remaining lemon juice.
Season with salt and pepper and stir well.
Drain the green bell peppers and discard the cooking liquid.
Fill the green peppers with the vegetable stuffing.
Cover and microwave on HIGH for 6 minutes.