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1
Preheat the oven to 350 degrees.
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2
Remove the stems from the peppers with a paring knife.
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3
Remove the seeds, leaving the vegetables whole.
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4
Set aside.
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5
Place the couscous in a very fine mesh strainer and rinse with cold running water.
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6
Rub the couscous between your hands to separate the grains.
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7
Spread the couscous in a shallow pan and let it rest for 15 minutes until plumped.
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8
Run your fingers through it to keep it from being clumpy.
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9
Place one cup of the broth, the salt and turmeric in a pot and bring to a boil.
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10
Add the couscous and stir.
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11
Strain off excess liquid, if any, reserve and return the couscous to the shallow pan to cool quickly.
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12
Meanwhile, in a small saute pan, heat one tablespoon of the olive oil over medium heat.
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13
Add the garlic and brown slightly.
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14
Add the ground lamb and pepper and stir over high heat until the meat is slightly undercooked, about two to three minutes.
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15
Remove from the heat and let cool.
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16
In a mixing bowl, combine the couscous, lamb, chopped mint and egg and mix well.
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17
Taste the mixture and add salt and pepper if desired.
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18
Stuff the mixture tightly into the peppers, being careful not to break them.
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19
Lightly coat a medium-sized skillet with four tablespoons of olive oil.
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20
Place over a high flame and add the peppers.
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21
Cook until slightly browned.
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22
Measure the reserved broth and, if necessary, add more broth to bring the total to one cup.
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23
Add this to the peppers.
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24
Cover and finish cooking in a preheated oven for 20 minutes, or until the peppers are tender.
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25
Serve hot, cold or at room temperature.
