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Moroccan Couscous Peppers (2)

Source of Recipe

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Moroccan Couscous Peppers (2)

Cooking Light - May 1996 - Angie N. Sinclair,
Not yet rated.
2 servings

Ingredients:
2 large red bell peppers (about 1 pound)
Olive oil-flavored vegetable cooking spray
1/2 cup chopped onion
1/4 cup sliced mushrooms
1/4 cup sliced celery
1/4 cup chopped peeled Rome apple
1 garlic clove, minced

3/4 cup low-salt 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 raisins
1 tablespoon pine nuts, toasted
1 tablespoon chopped fresh parsley

Preparation
Preheat oven to 350°.

Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.

Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, mushrooms, celery, apple, and garlic; sauté 3 minutes. Remove from heat; set aside.

Combine broth, salt, cumin, pepper, and turmeric in a medium saucepan. Bring to a boil; stir in couscous and oil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Add onion mixture, raisins, pine nuts, and parsley; stir well.

Divide couscous mixture evenly between peppers. Place stuffed peppers in an 8-inch square baking dish; bake at 350° for 15 minutes.

One serving (1/2 of recipe) equals: Calories 287 (Calories from fat 29 %); Fat 9.2 g (Satfat 1.8 g, Monofat 3.4 g, Polyfat 2.6 g); Protein 8.3 g; Carbohydrate 49.1 g; Fiber 7.1 g; Cholesterol 0.0 mg; Sodium 355 mg