Moroccan Griddled Peppers

Recipe Ingredients

1 cup	237ml	Couscous
3 teaspoons	15ml	Olive oil
4 teaspoons	20ml	Bell peppers (any color) - halved lengthwise, (medium)
		And seeded
1		Red onion - finely chopped (medium)
3		Garlic cloves - minced
1/2 cup	80g / 2.8oz	Golden raisins
1 1/2 teaspoons	7.5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground cinnamon
1		Garbanzo beans - (15 oz) - rinsed, drained
1/2 cup	20g / 0.7oz	Chopped flat-leaf parsley
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Chopped cilantro
		= (or sprigs of cilantro)

Recipe Instructions

In medium bowl, combine couscous and 1 1/4 cups boiling water. Cover bowl and let stand 5 minutes.

Meanwhile, in large nonstick skillet, heat 1 teaspoon oil over medium-high heat. Add bell pepper halves and cook, turning once, until starting to soften, 6 minutes. Remove peppers and set aside. Heat another 1/2 teaspoon oil in skillet. Add onion and cook, stirring often, until softened, 6 to 7 minutes. If pan is dry, add 1/2 teaspoon oil. Add garlic, raisins, cumin and cinnamon and cook, stirring often, 2 minutes.

Transfer onion mixture to large bowl. Add couscous, beans, parsley, lemon juice and salt and pepper to taste. Spoon about 2/3 cup mixture into bell pepper halves, pressing gently to pack.

Heat remaining 1 teaspoon oil in skillet. Add stuffed peppers skin-side down and cook until skins start to blister and brown, about 5 minutes. Gently turn peppers over to brown couscous mixture, about 2 minutes.

Transfer peppers to individual plates, sprinkle with chopped cilantro or cilantro sprigs and serve.

This recipe yields 4 servings.

Per Serving: 357 Cal; 14g Prot; 5g Total Fat (1 Sat. Fat); 91g Carb.; 0mg Chol; 333mg Sod.; 9g Fiber.

Source:
Vegetarian Times, September 2001

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