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Couscous Stuffed Bell Peppers
Serves 4
Tasty Treat To Enjoy On A Sunny Day
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr
Ingredients
  1. 8 Mid Size Potatoes
  2. 4 Bell Peppers
  3. 4 Heads of Garlic
  4. 1 cup Couscous
  5. 450g Artichoke Hearts
  6. 40g Pickled Jalopenos
  7. 40g Green Olives
  8. 40g Black Olives
  9. 20g Pickled Gurkins
  10. 20g Pickled Onions
  11. 40g Spring Onions
  12. 1 Lemon
  13. 2Tbs Veganaise
  14. 3Tbs Pinakurat Vinegar
  15. 3Tbs Virgin Olive Oil
  16. 1Ts Cummin Powder
  17. 1Ts Smoked Paprika Powder
  18. 1 pinch Nutmeg Powder
  19. 3g Safran
  20. Black Pepper
  21. Himalayan Salt
Instructions
  1. Brush and wash the potatoes. Put them with the skin on a baking tray, flavor with some seasalt and in the oven for 60 minutes at 180 degrees
  2. Half throught the potato baking time, take the garlic heads and cut-off the top, add a splash of olive oil and flavor with a pinch of seasalt and add them on the potato baking tray for the remaining 30 minutes.
  3. Another 10 minutes later add the bell peppers on top of the potatoes, but first cut them in half and get rid of the seeds inside the bell peppers. Flavor with pepper and salt and add to the tray for the remaining 20 minutes.
  4. In the meantime boil some water that you add to the bowl where you added the cup of couscous and cover the couscous with half a centimeter of water and let it sit for 20 minutes to allow the couscous grains to swell up and become a fluffy grainy stacks of couscous.
  5. During the time the couscous swells just cut, slice and dice the olives, artichokes, jalopenos, gurkins onions and spring onions. Rub down some lemon zests and juice the lemon. Beside the lemon juice and the spring onions add everything else to the couscous bowl after the 20 minutes and mix it all together.
  6. To flavor the couscous salad take a mason jar with a lid, add the veganaise with the spices, the lemon juice, the Pinakurat vinegar and the olive oil screw on the lid and give it a vigorous shake to get a smooth creamy dressing that your pour over the couscous salad and mix everything together.
  7. Now you are ready to dress your plate with two halfs of bell pepper stuffed with the couscous salad sided by four potato halfs as well as a head of garlic in the middle of it garnished with slices of spring onions.
  8. Done and you are now ready to enjoy
Notes
  1. You can find Pinakurat vinegar here: http://amzn.to/2Cn5kWj and support animals with your purchase.
michelnilles.com http://michelnilles.com/
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