Couscous-stuffed peppers

Couscous-stuffed peppers

Total: 30 Min. | Active: 15 Min.
vegan, lactose-free
Nutritional value / people: 221 kcal
, Fat: 6 g
, Carbohydrate: 34 g
, Protein: 6 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Filling

120g couscous
1 organic lemon, use grated zest, ½ the juice
1tbsp olive oil
¼tsp Tabasco sauce
1dl water, boiling
1 tomato, diced
20g cashew nuts (e.g. with paprika), roughly chopped
20g dates, roughly chopped
½tsp salt
2 bell pepper, halved
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How it's done

Filling

In a bowl, mix together the couscous, lemon zest and juice, oil and Tabasco sauce, pour over the boiling water, cover and leave to stand for approx. 5 mins. Add the tomatoes, nuts and dates, season with salt. Fluff up the couscous with a fork and stuff the peppers with the couscous mixture.

Charcoal/gas/electric grill

Grill the stuffed peppers over/on a medium heat (approx. 200°C) for approx. 15 mins.

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