Couscous stuffed Bell Peppers - A Medley of colors

Couscous granules are made from semolina (coarsely ground durum wheat) or, in some regions, from coarsely ground barley or pearl millet.The couscous available to buy in most Western supermarkets has been pre-steamed and dried, the package directions usually instruct to add a small amount of boiling water or stock to the couscous, cover tightly for 5 minutes. The couscous swells and within a few minutes is ready to fluff with a fork and serve. Pre-steamed couscous takes less time to prepare than regular couscous, dried pasta, or dried grains such as rice. [Wikipedia]

Having heard a lot about couscous, I wanted to try some dish with the grain. Seeing this recipe Sunita's blog I was tempted to try it for dinner. My pictures do not do justice to the dish. Hopover to Sunita's blog to see her amazing pics. This dish is an easy one to prepare and serves as a change to a normal dinner. The juiciness of the bell peppers go along well with the nuttiness and crunchiness of the couscous-vegetabe stuffing.

Ingredients

Bell Peppers - 3 (different colors)

Olive oil - 2 spoons

Couscous - 1/2 cup

Very finely chopped vegetables - 1 1/2 cups ( Carrot, cauliflower, peas)

Onion - 1/2 chopped finely

Garlic - 2 cloves

Chilli powder - 1/2 teaspoon

Cumin powder - 1/2 teaspoon

Vegetable stock/water - 1 cup

Feta cheese / any cheese - 1/2 cup

Salt and pepper to taste

Corinader leaves for garnish

Directions

Half the peppers and scoop out the contents inside. Rub oil to the inside and outside of the bell peppers and arrange them cut side up on a baking sheet.Bake in a preheated oven at 375 degree F for about 20 minutes till the bell peppers turn soft.

In the mean time, mix together the couscous, chopped vegetables, garlic and onion. Bring the stock/water to a boil and pour it over the couscous-vegetable mixture. cover and let it stand for 20 minutes until all the water gets absorbed.

Once the couscous is done, fluff it slightly with a fork. Add the cumin powder, chilli powder, salt, pepper, half the cheese and coriander leaves. Mix until combined.

Spoon the couscous mixture into the baked bell pepper halves. Top with the remaining cheese and return back to the oven. Bake for about 15 inutes until the cheese is slightly browned.

Serve warm with a soup.

This makes a wholesome meal with the bell peppers and the couscous stuffing.Hence I am sending this to 

Your Recipe Rocks, 

Sapadu Ready 

Vegetarian Thanksgiving 

Nourishing Holiday Food Carnival

World Food Day event hosted