Couscous Pepper Cups Recipes

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RAINBOW BELL PEPPER COUSCOUS

This super-easy side dish can be served warm, but it's also delicious chilled and served as a salad.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8



Rainbow Bell Pepper Couscous image

Steps:

  • Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
  • Transfer to a platter or large bowl and serve with lemon wedges for squeezing.

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 large clove garlic, minced
1 large shallot or 1/2 small red onion, minced
3 medium red, yellow, green or orange bell peppers or a mix, finely diced
2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground black pepper
2/3 cup whole wheat couscous
Lemon wedges, for serving

COUSCOUS-STUFFED PEPPERS

I created this recipe when I was living in France, where they use a lot of couscous. Since I love peppers I started experimenting with different combinations and found that there really is no bad combination. You can use any vegetables and even throw in some cooked meat, if you have some that needs to be used up.

Yield serves 4

Number Of Ingredients 8



Couscous-Stuffed Peppers image

Steps:

  • Preheat the oven to 375°F.
  • Bring the water to a boil in a small saucepan and stir in the couscous. Remove from the heat and let stand for 5 minutes.
  • Peel the onion and cut into 1/2-inch pieces. Cut the ends of the stems off the mushrooms and thinly slice. Peel the carrot and cut into 1/4-inch cubes.
  • Generously coat a sauté pan with cooking spray and add the onion, mushrooms, and carrot. Cook over medium heat, stirring frequently, for 10 minutes, or until the mushrooms are soft. Remove from the heat, add the couscous and peas, and stir until combined. Season with salt and pepper.
  • Cut the tops off of the peppers and remove and discard the seeds. Place the peppers in a baking pan, trimming the bottoms, if necessary, to make them stand up. Fill the peppers with the couscous mixture and cover the pan with aluminum foil. Bake for 30 to 40 minutes, until the peppers are soft. Remove from the oven and serve immediately.
  • At first glance mushrooms seem rather insignificant nutritionally. In fact, the only numbers on the nutrition labels that aren't zeros are 20 calories and 3 grams of carbs. But, if you dig a little further you will find that they are actually an excellent source of selenium, a mineral that works closely with vitamin E to produce antioxidants that can decrease the risk of cancer and other diseases of aging. They also contain a significant amount of potassium, which helps maintain normal heart rhythm, fluid balance, muscle, and nerve function. And all this time I just thought they tasted good.

1 cup couscous
1 cup water
1 onion
6 ounces fresh mushrooms
1 carrot
1/2 cup frozen peas
Salt and pepper
4 red or green peppers

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