Bell Peppers Stuffed With Couscous (Oamc)

* Pamela *'s Note:

Posted in response to a request for vegetarian OAMC recipes. This recipe is from Entertaining on Ice by T. Haywood.

• Total Time: 1 hrs 5 mins
• Prep 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

Directions:

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.