Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Couscous

  2. 3 teaspoons 15ml Olive oil

  3. 4 teaspoons 20ml Bell peppers (any color) - halved lengthwise, (medium) And seeded

  4. 1 Red onion - finely chopped (medium)

  5. 3 Garlic cloves - minced

  6. 1/2 cup 80g / 2.8oz Golden raisins

  7. 1 1/2 teaspoons 7 1/2ml Ground cumin

  8. 1/2 teaspoon 2 1/2ml Ground cinnamon

  9. 1 Garbanzo beans - (15 oz) - rinsed, drained

  10. 1/2 cup 20g / 0.7oz Chopped flat-leaf parsley

  11. 2 tablespoons 30ml Fresh lemon juice

  12. 2 tablespoons 30ml Chopped cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In medium bowl, combine couscous and 1 1/4 cups boiling water. Cover bowl and let stand 5 minutes. Meanwhile, in large nonstick skillet, heat 1 teaspoon oil over medium-high heat. Add bell pepper halves and cook, turning once, until starting to soften, 6 minutes. Remove peppers and set aside. Heat another 1/2 teaspoon oil in skillet. Add onion and cook, stirring often, until softened, 6 to 7 minutes. If pan is dry, add 1/2 teaspoon oil. Add garlic, raisins, cumin and cinnamon and cook, stirring often, 2 minutes. Transfer onion mixture to large bowl. Add couscous, beans, parsley, lemon juice and salt and pepper to taste. Spoon about 2/3 cup mixture into bell pepper halves, pressing gently to pack. Heat remaining 1 teaspoon oil in skillet. Add stuffed peppers skin-side down and cook until skins start to blister and brown, about 5 minutes. Gently turn peppers over to brown couscous mixture, about 2 minutes. Transfer peppers to individual plates, sprinkle with chopped cilantro or cilantro sprigs and serve. This recipe yields 4 servings. Per Serving: 357 Cal; 14g Prot; 5g Total Fat (1 Sat. Fat); 91g Carb.; 0mg Chol; 333mg Sod.; 9g Fiber.


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