Recipe - Moroccan Couscous Peppers

2 lg Red bell peppers
Olive oil flavored cooking
spray
One half cup Chopped onion
One fourth cup Chopped mushrooms
One fourth cup Diced celery
One fourth cup Chopped peeled Rome apple
1 Clove garlic; minced
Three fourths cup Low salt chicken broth
One fourth teaspoon Salt
One fourth teaspoon Ground cumin
One fourth teaspoon Pepper
1/8 teaspoon Ground tumeric; optional
One half cup Uncooked couscous
1 teaspoon Olive oil
2 tablespoon Raisins
1 tablespoon Pine nuts; toasted
1 tablespoon Chopped fresh parsley

From: Linda Shapiro / Naples FL lss@coconet.com

Date: Mon, 8 Jul 1996 00:38:30 0400
Recipe By: Cooking Light Magazine/ May 1996 p. 144

OVEN: 350

Cut off tops of red bell pepperes; discard tops, seeds and membranes. Cook
peppers in boiling water for 5 minutes; drain and set aside.

Coat a large nonstick skillet with cooking spray, and place over
mediumhigh heat til hot.

Add onion, mushrooms, celery, apple, and garlic; saute 3 minutes. Remove
from heat; set aside.

Combine broth, salt, cumin, pepper and tumeric in a medium saucepan. Bring
to a boil; stir in couscous and oil. REMOVE from the heat; cover and let
stand 5 minutes. Fluff with a fork.

Add onion mixture, raisins, pine nuts and parsley; stir well.

Divide couscous mixture evenly between peppers. Place stuffed peppers in
an 8 inch square baking dish. Bake for 15 minutes.

JEWISHFOOD digest 238

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.