Bell Peppers Stuffed With Couscous (oamc)

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 large bell peppers (or 6 small ones)
• 2 teaspoons harissa or 2 teaspoons red chili pepper flakes
• 9 ounces couscous
• 4 tablespoons raisins
• 1 1/2 ounces sliced almonds, toasted
• 1 garlic clove, crushed
• 4 -6 tablespoons olive oil
• 1/2 teaspoon cinnamon
• 2 tablespoons parsley

Recipe

• 1 heat oven to 350 degrees and bake whole peppers for 1/2 an hour. remove from oven and let cool.
• 2 pour 10 oz very hot water into a bowl and stir in harissa or red chili flakes; add couscous and raisins and let soak for 15 minutes.
• 3 saute garlic in 4 tbsp olive oil.
• 4 fluff couscous with a fork and be sure all the grains are separated; then pour over the oil and garlic.
• 5 mix in remaining ingredients and mix well.
• 6 add additional olive oil if mixture seems dry.
• 7 slice the top of the cooled peppers and remove all seeds.
• 8 gill each pepper with couscous mixture and pack into a shallow freezer/oven proof baking dish.
• 9 to freeze: cover well with foil or saran wrap, label and freeze.
• 10 to serve: defrost overnight; drizzle with olive oils and then cover with foil; heat in oven at 375 degrees for 20 minutes or until heated through.