Stuffed Peppers for an Autumn Day

1. 1

   To make the stuffing, cook the couscous in plenty of well-salted boiling water (use the same amount of salt you would to cook pasta) for about fifteen minutes, until tender.

2. 2

   Drain and toss lightly with a little olive oil to stop the pearls sticking together.

3. 3

   Meanwhile, finely chop the green onions, discarding only the very darkest of the green shoots, and let them soften over medium heat in a glug or two of olive oil.

4. 4

   Just before they start to color, add the garlic, then the paprika and the grated lemon zest.

5. 5

   Stir in the chopped herbs and the toasted pine nuts.

6. 6

   When all is fragrant and starting to darken a little in color, stir in the drained mograbiah and the lemon juice.

7. 7

   Season carefully.

8. 8

   Preheat the oven to 350F (180C).

9. 9

   Cut the peppers in half, tug out the seeds and cores, and lay the halves, cut side up, in an ovenproof baking pan.

10. 10

    Pile the filling into the peppers, drizzle over a little more olive oil, and cover loosely with aluminum foil.

11. 11

    Bake for about forty-five minutes, until sizzling.

12. 12

    To make the sauce, mix the yogurt with the herbs, paprika, and a grinding of black pepper.

13. 13

    Spoon it over the peppers at the table.

No additional tips available.