Friday, October 28, 2011

With couscous stuffed peppers (veg.)

Although I love my meat, every now and again, I try to eat a vegetarian dish. Yesterday, I tried a new one with an ingredient I've never used before: couscous.
I was searching for an alternative to rice or pasta and couscous is easy to make. All you need to do is pour boiling water over it and let it soak for 10 min. Tip: it's better do soak it in vegetable or chicken stock as couscous tends to be rather bland.

What you need:
Peppers (I used three colours)
Feta cheese
Spring onions
Chopped tomatoes
Red Chili

Soak about one cup of couscous in stock. Make sure you don't use too much water, it should be dry after ten minutes.
In the meantime:
Cut the tops off the peppers (I used the bit from the tops for a stir fry today).
Cut the spring onions into small rings, chop the garlic and chili finely. Fry the spring onions until soft, then add the garlic and chili, stir for about a minute, pour the chopped tomatoes into the pan, season with a bit of salt and stock and add the feta cheese by breaking it up with your fingers.

The couscous should now be ready: add it to the pan and mix it all together. Then stuff the peppers with the mix and set them into an oven dish.
Put into a preheated oven about 180 degrees Celsius for 20 to 30 minutes. Check on them after 15 minutes; when the peppers begin to brown, they're ready.

I used the rest of the couscous as a side dish by mixing it with a bit more feta and carrots and spring onions which I've fried beforehand. Then garnished it with bashed-up pistachios nuts and coriander. (I don't recommend coriander as it has a too strong taste. Better use flat parsley or mint.)
This recipe can be variet, I think kidney beans would add a lot to the dish. I hope I've inspired you a little, have fun cooking it yourself and please let me know if you liked it.

No comments:

Post a Comment