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


2 people


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


120 g couscous
1 organic lemon, a little grated zest and 1½ tbsp of juice set aside
1 tbsp olive oil
¼ tsp Tabasco sauce
1 dl water, boiling
1 tomato, cut into cubes
20 g cashew nuts (e.g. with paprika, roughly chopped)
20 g dates, coarsely chopped
½ tsp salt
2 bell pepper, cut in half
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How it's done

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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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