Grilled Peppers with Couscous, Apricots and Olives

5 from 8 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 455 kcal


  • 2 Pc. Red pointed peppers
  • 4 tbsp Couscous
  • 1 Pc. Apricot fresh
  • 10 Pc. Pickled olives
  • 6 Pc. Walnut fresh
  • Salt
  • Pepper
  • Cumin
  • Ground turmeric spice
  • Freshly chopped thyme
  • 1 tbsp Olive oil


  • Pour the same amount of boiling water over the couscous and let it steep. Mix with the olive oil and loosen up. Dice the apricots and olives and fold into the couscous. Mix with salt, pepper and the spices and season to taste.
  • Halve the bell peppers lengthways and remove the seeds. Fill with the couscous mixture.
  • Dice the mozarella, roughly chop the walnuts. Mix both together and distribute on the filled peppers. Grill on the grill until the peppers have turned color and the mozzarella has melted. Of course, it can also be prepared in the oven.


Serving: 100gCalories: 455kcalCarbohydrates: 56.4gProtein: 10gFat: 21g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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