I wanted to make a salad-type dish of couscous, having already made it to accompany a lamb stew. I came across this recipe and found the photos irresistible. I've never liked bell peppers, though recently I've come to appreciate their sweet flavour once they're well baked.
The couscous was great, though I would bake the bell peppers until they're slightly charred the next time. The couscous can be eaten as a side dish without stuffing it into bell peppers; just don't mix in the egg yolk!
3 large Bell pepper
1 red onion
20 grams Butter
125 mililiters Vegetable stock
88 grams Couscous
1/2 teaspoon Olive oil
25 grams dried currants
25 grams roasted hazelnuts
2 1/2 tablespoon Fresh mint ; chopped
1/2 tablespoon Balsamic Vinegar
salt and freshly ground pepper
1/2 egg yolk
1. Make a slit in the side of each pepper and carefully remove the core and seeds.
2. Peel and finely chop the onion. Melt the butter in a small pan, add the onion and cook until softened.
3. Put the couscous in a heatproof bowl. Pour the stock over, cover and leave to stand for 10 minutes.
4. Fluff up the couscous with a fork then stir in the oil, onion, currants, hazelnuts, mint and balsamic vinegar. Season generously and stir in the egg yolk to bind the mixture.
5. Using a teaspoon, three-quarters fill the peppers with the couscous mixture; do not over-fill as the couscous will swell during baking. Brush the peppers with oil and bake at 200°C (fan 180°C/390°F/gas 6) for 30-35 minutes until tender.
6. Serve the stuffed peppers warm or cold.