for 6 person

Filling

150 g	couscous
3 dl	salted water, boiling
1 tbsp	olive oil
2	spring onions incl. green parts, cut into rings
2	garlic cloves, finely chopped
350 g	squash, diced
300 g	minced meat (beef) (organic)
1 dl	vegetable bouillon or white wine
2 tbsp	currants
a little	ras el hanout
1 tsp	paprika
a little	cayenne pepper
	salt and pepper to taste
½ bunch	peppermint
½ bunch	coriander

To stuff & bake the peppers

6	coloured peppers

Yoghurt dressing

500 g	plain greek yoghurt
½	organic lemon, grated zest and the juice
2 tsp	olive oil
a little	Oriental spice mix (e.g. sumac)
	herb salt, to taste

How it's done

Filling

Place the couscous in a bowl, pour in the boiling salted water, cover and leave to absorb for approx. 10 mins. Separate the couscous with a fork. Heat the oil in a pan, sauté the spring onions (set aside the greens), add the garlic, cook briefly. Add the squash and cook for approx. 3 mins. Add the mince, pour in the bouillon or wine, bring to the boil, add the currants, reduce the heat, simmer for approx. 5 mins. Season the filling. Remove the pan from the heat, mix in the herbs and reserved onion greens.

To stuff & bake the peppers

Slice a lid approx. 3 cm wide off the top of each pepper, remove the seeds and white membranes, place in the prepared dish. Stuff the peppers with the filling, place the lids on top.

Roast for approx. 25 mins. in the centre of an oven preheated to 180°C.

Yoghurt dressing

Mix the yoghurt with the lemon zest, juice and oil, season the dressing, serve with the peppers.

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