Moroccan Spiced Couscous Stuffed Peppers

  

Mmmmmmmmm couscous.  Truly a middle eastern treat for all.  

Back in the spring my parents ventured out on a Moroccan adventure.  They visited with wild animals, zip-lined across a big scary hole, but most importantly, they brought their foodie daughter back some authentic Moroccan market spices.  Now, I will admit I am still unsure about some of the spices as there are no labels on them - therefore its tough to figure out how to cook with them - but I did sniff out an intoxicatingly delish cumin spice that I decided to integrate into this lovely couscous mixture.  If you do not currently either live or vacation in Morocco (as I suspect many of my readers do), using a grocery store spice will do just fine!

For these spiced treats you will need: (4 peppers)

1 1/2 cups couscous

4 peppers (whatever colors you prefer) - hollowed out and tops removed

1 large yellow onion (chopped small)

3 cups chicken stock

2 tbsp butter

3 carrots (chopped small)

2 celery stalks (chopped small)

2-3 tbsp cumin 

EVOO

handful of raisins (optional)

 

Preheat oven to 350 degrees.

Melt the butter into 2 tbsp of EVOO on medium heat in a deep bottom pan and add your onions, carrots and celery.  Let cook for 7-8 minutes and then add your chicken stock and some salt and pepper.  Raise your heat and bring the mixture to a boil.  Turn the heat off and add your couscous - cover and let sit for 10 minutes.  Add your raisins if desired.

Arrange the peppers on a baking sheet with the hollowed ends facing upwards. Stuff your peppers with the couscous mixture.  Pour about 1/2 inch of water into the bottom of the pan for the peppers to sit in and then place the pan in the oven and let cook for 1 hour.  If the tops become too brown too quick, LOOSELY tent them with some foil - however, keep in mind you want the tops to be a little crispy.

Serve & Enjoy!

xo

Chef Natty