ROASTED RED PEPPERS WITH HERBED ISRAELI COUSCOUS

ROASTED RED PEPPERS WITH HERBED ISRAELI COUSCOUS image

Yield makes 4 servings

Number Of Ingredients 13

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4 small/ medium ripe but firm red peppers, tops cut off and seeds and membranes removed.
1 C uncooked Israeli couscous.
1 ½ C chicken stock (home made preferable)
1C Shitake mushrooms, chopped
½ C Basil leaves, shredded
2 tbsp Olive oil
Freshly ground black pepper and salt, to taste.
½ tsp paprika
½ C Shallots, finely chopped
1/3 C Golden raisins
½ C Almonds roasted and chopped
½ C lemon juice
4 tbsp Greek feta.

Steps:

Preheat oven to 415 F. Couscous: Place chicken stock in a medium saucepan and bring to a boil over moderate/ high heat. Once boiling, add couscous and stir to combine. Return to boil, remove from heat and allow standing, covered for 20-25 minutes. Fluff with fork and allow cooling. Add cooled couscous to a large mixing bowl and season with salt and pepper. Add paprika, shallots, basil, raisins, almonds and shitake mushrooms and mix to combine. Add lemon juice and then olive oil and toss to coat. Peppers: Place cleaned peppers open-side up in a greased baking tray. Spoon prepared couscous mixture to fill each pepper, pressing mixture down into cavity with spoon. Bake for 20-25 minutes on centre rack, or until peppers are lightly browned on outside. Remove from oven and place 1 tbsp crumbled feta on top of each pepper. Return to oven until cheese begins to melt. Serve warm or at room temperature.