Peperoni Ripieni di Couscous
Serving for 4
Pre-heat the oven to 400F (200C)
1 cup (250 ml) chicken broth
2 tsp. (10 ml) ground cumin
3/4 cup (160 ml) couscous
1 cup (250 ml) organic spinach leaves or mixed salad greens
1/4 cup (125 ml) each: olive oil, dried currants or raisins, and chopped olives
1/2 cup (125 ml) feta cheese (optional)
1 can of garbanzo beans
4 organic bell peppers (mix the colors for a nice presentation)
A. Couscous:
1. Place the couscous in a pan and almost cover the grains with cold water.
2. Let stand until water is absorbed.
B. Peppers:
1. Slice the tops off the peppers and remove the ribs and seeds.
2. Cover them with a paper towel and microwave for 2-3 minutes, depending on the size or boil them in hot water.
C. Chicken broth:
1. Bring the broth and cumin to a boil over medium-high heat.
2. Remove.
3. Add to the couscous when the water had been absorbed.
D. Stuffing:
1. To the couscous, add the beans, currants or raisins, spinach (mix greens), feta (optional), olives, and oil.
2. Stir the ingredients.
3. Stuff the peppers with the filling and drizzle the tops with olive oil and replace the tops.
4. Put the peppers in a square baking dish.
5. Fill the dish with 3/4-inch (2 cm) hot water.
6. Bake at 400F (200C) about 50-60 minutes.
7. IF the filling begins to brown too quickly, cover the pan with foil.
E. Serving:
1. Remove the peppers from the over.
2. Arrange on serving plates.
F. Optional:
1. Remove the tops and spoon a pesto sauce over the stuffing (example see "sauce" "Zucchini pesto")
-modified from "Giada"
