Moroccan Couscous Stuffed Peppers Recipe

Posted on
 dried fruit and goat cheese for a Moroccan Moroccan Couscous Stuffed Peppers Recipe

Bell peppers are stuffed with couscous, raisins, dried fruit and goat cheese for a Moroccan-flavored, vegetarian side dish.

Recipe by Cheri Liefeld

Ingredients

1/2 cup raisins

1/2 cup chopped dried cherries

1/2 cup chopped dried apricots

1/2 cup orange juice

4 medium to large orange bell peppers

2 cups vegetable broth

1/2 cup water

Grated peel of 1 orange

1 1/2 cups uncooked couscous

1 cup chopped green onions

1/4 cup chopped fresh cilantro

2 tablespoons chopped fresh mint leaves

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup crumbled chèvre (goat) cheese (4 oz)

Directions

1. Heat panggangan to 350°F. In small bowl, mix raisins, cherries and apricots; cover with orange juice. Let stand 20 minutes; drain.

2. Meanwhile, remove tops, seeds and membranes from bell peppers. Set aside.

3. In 2-quart saucepan, heat broth, water and orange peel to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.

4. Fluff couscous with fork. Stir in dried fruit mixture, onions, cilantro, mint, salt and pepper. Set aside 2 tablespoons of the cheese; add remaining cheese to couscous mixture. Spoon into bell peppers. Stand upright in 8-inch square pan.

5. Bake uncovered 15 minutes or until peppers are crisp-tender and stuffing is hot. Sprinkle reserved cheese over stuffed peppers. Bake 1 to 2 minutes longer or until cheese begins to melt.

Expert Tips

If the bell peppers don’t stand upright, cut a thin slice from the bottom of each pepper. Save the pepper tops after removing them, if desired, to place alongside the stuffed peppers when serving.

If you want the peppers to be more tender, cover them while baking and uncover for the last few minutes with the cheese on top.

To get 1 cup of green onions, you’ll need about 16 medium onions.

If orange peppers aren’t available at your grocery store or farmers’ market, use red or yellow peppers.

Source: bettycrocker.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *