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1
Soak the rice in warm water for at least 1/2 an hour.
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2
Drain rice and mix together with ground meat, spices and olive oil.
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3
Cut the tops off of the cousa and eggplant. Discard.
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4
Core cousa and eggplant scraping out the insides so 1/4 inch is left all around. (Insides of cousa can be saved for making cousa mutabbal. See end of recipe).
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5
Carefully cut tops of off green peppers so they can be replaced after stuffing.
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6
Clean insides of green peppers.
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7
Stuff vegetables with rice mixture leaving some room for the rice to expand when cooked.
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8
Fill large pot with vegetables.
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9
Cut tomatoes to fill blender.
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10
Add 2/3 blender with water.
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11
Add tomato paste and salt.
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12
Mix in blender until smooth.
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13
Pour tomato sauce over vegetables.
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14
Add more water if necessary to cover vegatables.
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15
Cook, uncovered, at a simmer for one and a half hours or until vegetables are soft and rice is done. As long as the sauce is there, you can cook slowly for a longer period for a tastier dish.
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16
Occasionally cover with additional water to keep sauce from drying out.
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17
Add crushed garlic and mint to pot for a few minutes.
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18
Serve stuffed vegetables on a tray.
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19
Put sauce in a serving bowl to be added if desired.
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20
Note: Do not put a lid on the vegetables until they are completely cool or they may burst open.
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21
Cousa Mutabbal, a salad served like hummus, can be made by simmering the contents of the cousa in a small saucepan until cooked. Add a little tahini, yogurt, salt and pepper. Serve with olive oil and crushed dried mint on top. Eat with pita bread.
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22
Fettat Cousa, a dish served in a 9x13 pan, can be served alongside as well, by tearing up small pieces of bread, generally pita, covered by the tomato sauce from the cousa mashi. Then cover with a sauce of yogurt, garlic, and salt. Top with pinenuts fried in olive oil (along with the oil).
