COUSCOUS STUFFED ANCIENT SWEETS (RED PEPPERS)

Couscous Stuffed Ancient Sweets (Red Peppers) image

Provided by Ambervim

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

6 bell peppers (Ancient Sweets)
salt
1 cup chicken broth
2 teaspoons kosher salt
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon curry powder
1 tablespoon garlic, minced
1/4 teaspoon cayenne pepper
3/4 cup couscous, dry
1 cup garbanzo beans, drained (canned or measure after cooking)
2 celery ribs, large, cut 1/4 inch dice
3 green onions, thinly sliced
1 cup cranberries, dried and chopped (if fresh you will have to adjust for the juice)
1/2 cup apricot, dried chopped
1 cup walnuts, toasted chopped
1 cup feta cheese, crumbled
1 egg, lightly beaten

Steps:

Preheat oven to 375F
Slitpeppers vertically down the center, leaving the stem intact. Gently spread peppers open and carefully remove the seeds. Season the inside with salt.
Stuffing:.
Combine broth, salt, oil, lemon juice, curry powder, garlic and cayenne pepper in a small saucepan. Bring to a quick boil over high heat. Stir in couscous.
Immediately remove from the heat and quickly cover with a tight lid. Set for 15 minutes.
After 15 minutes, exactly, remove the lid and fluff with a fork. Transfer the couscous to a large bowl. Add the remaining ingredients and toss to combine. Lightly pack the mixture into the peppers.
Place the peppers on a silpat lined baking sheet (or spray with cooking spray) and bake for about 15-20 minutes or until the filling is hot and the peppers are tender.

Nutrition Facts : Calories 410.2, Fat 22.4, SaturatedFat 5.8, Cholesterol 53.2, Sodium 1135.6, Carbohydrate 41.2, Fiber 8, Sugar 7.1, Protein 14.9