Roasted Red Peppers With Herbed Israeli Couscous Recipe

Name: Roasted Red Peppers With Herbed Israeli Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small/ medium ripe but firm red peppers, tops cut off and seeds and membranes removed.; 1 C uncooked Israeli couscous.; 1 1/2 C chicken stock (home made preferable); 1C Shitake mushrooms, chopped; 1/2 C Basil leaves, shredded; 2 tbsp Olive oil; Freshly ground black pepper and salt, to taste.; 1/2 tsp paprika; 1/2 C Shallots, finely chopped; 1/3 C Golden raisins; 1/2 C Almonds roasted and chopped; 1/2 C lemon juice; 4 tbsp Greek feta.

Servings: persons

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

1
Preheat oven to 415 F.
2
Couscous:
3
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.
4
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.
5
Add lemon juice and then olive oil and toss to coat.
6
Peppers:
7
Place cleaned peppers open-side up in a greased baking tray.
8
Spoon prepared couscous mixture to fill each pepper, pressing mixture down into cavity with spoon.
9
Bake for 20-25 minutes on centre rack, or until peppers are lightly browned on outside.
10
Remove from oven and place 1 tbsp crumbled feta on top of each pepper. Return to oven until cheese begins to melt.
11
Serve warm or at room temperature.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 small/ medium ripe but firm red peppers, tops cut off and seeds and membranes removed., 1 C uncooked Israeli couscous., 1 1/2 C chicken stock (home made preferable), 1C Shitake mushrooms, chopped, and more.

Yes, Roasted Red Peppers With Herbed Israeli Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Peppers With Herbed Israeli Couscous

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