Peppers Stuffed with Summer Vegetables and Couscous

By The Canadian Living Test Kitchen

178 people added this to their Recipe Box

Peppers Stuffed with Summer Vegetables and Couscous

This recipe makes 2 servings

Nutritional Info
Per serving: about	-
cal	528528 cal
pro	13 g13g pro
total fat	30 g30g total fat
sat. fat	4 g4g sat. fat
carb	57 g57g carb
fibre	9 g9g fibre
chol	0 mg0mg chol
sodium	803 mg803mg sodium
% RDI:	-
calcium	66 calcium
iron	2424 iron
vit A	3131 vit A
vit C	323323 vit C
folate	4848 folate

This vegetarian dinner for two is ready in just 20 minutes. Double the recipe for four, or serve the pepper halves singly as a side dish with grilled meat.

Ingredients

1/2 zucchini 1/2 1/2zucchinizucchinis
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 cup couscous 1/4 1/4cup cupcouscous
1/4 cup chopped fresh basil 1/4 1/4cup cupchopped fresh basil
2 sweet yellow peppers 2 2sweet yellow peppersweet yellow peppers or sweet red peppers
2 tbsp olive oil 2 2tbsp tbspolive oil
2 cups quartered larger mushrooms 2 2cups cupsquartered larger mushroommushrooms or button mushrooms
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 Pinch pepper 1 1Pinch Pinchpepper
6 small cherry tomatoes , quartered6 6small cherry tomatocherry tomatoes, quartered
1 tsp wine vinegar 1 1tsp tspwine vinegar
Chickpea Spread:
1 cup drained canned chickpeas 1 1cup cupdrained canned chickpeas
3 tbsp lemon juice 3 3tbsp tbsplemon juice
2 tbsp olive oil 2 2tbsp tbspolive oil
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 clove garlic , minced1 1clove garliccloves of garlic, minced

Preparation

Chickpea Spread: In food processor, mix together chickpeas, lemon juice, oil, 1 tbsp (15 mL) water, salt and pepper until almost smooth with some small lumps. (Can be refrigerated in airtight container for up to 2 days.) Stir in garlic.

Halve zucchini lengthwise; cut crosswise into 1/4-inch (5 mm) thick slices. Set aside. In saucepan, stir 1/2 cup (125 mL) water with half of the salt ; bring to boil. Stir in couscous; cover, remove from heat and let stand for 5 minutes. Using fork, stir in basil. Let cool slightly; stir in chickpea spread.

Halve, core and seed peppers, leaving stem intact. In skillet, heat half of the oil over medium-high heat; cook peppers, cut side down, for 2 minutes or until edges are browned. Reduce heat to medium; turn peppers over. Add 1/4 cup (50 mL) water; cover and cook for 3 to 5 minutes or until slightly softened. Transfer to plate; drain water from pan. Pack couscous mixture into peppers. Cover with foil; keep warm.

Add remaining oil to pan. Cook mushrooms, zucchini, garlic, pepper and remaining salt over medium heat, stirring often, for 8 to 10 minutes or until tender. Stir in tomatoes and vinegar; cook, stirring, for 1 minute. Mound over couscous.

Additional information :

Substitution: Instead of the Chickpea Spread, use 1 cup (250 mL) prepared hummus, bean dip or roasted red pepper spread.