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COUSCOUS BELL PEPPER W TOMATO

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Ingredients

  • 2 cups dry couscous
  • 1 tsp. olive oil1 red bell pepper, diced
  • 4 cups vegetable stock
  • 1 tsp. sugar
  • 1/4-cup raisins
  • 1 shallot
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 1 tsp. ras el hanout
  • spice( or 1/4 tsp. each of cumin, ginger, cinnamon, and turmeric)
  • salt, sugar to taste

Details

Preparation

Step 1

1. Dice red pepper and sauté in 1 tsp. of olive oil over medium heat for 3 minutes. In a medium pot, bring the stock, peppers and sugar to boil. Add the couscous. Remove from heat and cover the pot.Leave covered until the couscous has absorbed all of the liquid, about 5 minutes. Set aside.
2. Chop tomatoes. Blend with and sugar to taste. Add harissa and mix in blender until liquid. Pour into a small pot, bring to simmer. Place a coffee filter in a strainer and place over a container. Once broth has simmered, pour contents into the lined strainer. Yield a clear broth in the container, about 1 cup.
3. Heat a medium sauté pan. Add 1/4 cup of olive Add shallot pine nuts and raisins and sauté. Add couscous and ras el hanout, toss until fluffy. Season with salt to taste. To serve, place couscous in a bowl, and pour broth around. Sprinkle with cilantro leaves.

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