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RECIPE

Serves 2

A CookTale

As a side dish with a Cornish Game Hen coated with Pomegranate Molasses and scattered with freshly removed Pomegranate seeds, this Israeli Couscous dish turned the evening into a Middle Eastern delight. I love foods that look as come-and-get-me as they taste. And this is a two- step, quite-simple-to-prepare knockout for a first or main course dish. Too bad that belly dancer had a previous engagement.

INGREDIENTS

2 Bell Peppers (tops removed & retained, seeded & hollowed out)
1-1/2 TB of Butter
1 cup of Onion (finely chopped)
1/2 cup of dried Currants
1/2 cup of dried Apricots (diced)
1 tsp of Kosher Salt & Black Pepper
1 cup of Chicken Broth
1 Cinnamon stick (3 inch)
1/2 cup of Israeli Couscous (uncooked)
1/4 cup of fresh Cilantro (chopped, optional)

METHOD

1. Cut off the top the Bell Peppers & hollow out the shell. Retain the tops & set aside.

2. Melt the Butter in a large saucepan over medium-high heat. Add the Onion & saute until tender. Stir in the Currants, Apricots, Salt & Pepper, Chicken Broth & Cinnamon stick & bring to a boil.

3. Add the Couscous, & return to a boil. Cover, reduce heat & simmer for 15 minutes. Allow the Couscous mixture to stand for 5 minutes. Discard the Cinnamon stick. Sprinkle on the optional Cilantro.

4. Heat the oven to 425F degrees.

5. By the spoonful fill the Peppers with the Couscous. Do not overstuff. When roasting, the Couscous will expand. Add the TB of EVOO. Cover with their tops & secure with a couple of toothpicks.

6. Add to the pre-heated oven & bake for 45 minutes, or until quite tender & the Peppers have taken on an attractive roasted color.

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