COUSCOUS PEPPER CUPS

Couscous Pepper Cups image

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

Provided by Taste of Home

Time 1h

Yield 2 servings.

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 318 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 553mg sodium, Carbohydrate 61g carbohydrate (0 sugars, Fiber 7g fiber), Protein 11g protein.