John Myers
Ingredients for 2 servings:
- 2 large bell peppers
- salt water
- 200 g couscous, instant
- e.g. vegetable broth
- 1 small can of corn
- 1 small can of mushrooms
- salt and pepper
- Ginger
- Cayenne pepper
- Herbs of your choice
- possibly spice mix (Ras-el-Hanout)
- 100 g cheese, grated
- e.g. oil or butter for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
vegetarian, versatile and digestible
Wash the peppers, halve lengthwise, remove the seeds, and pre-cook in lightly salted boiling water for about 5 minutes. Let the couscous swell in the vegetable broth according to the package instructions. Drain the corn and mushrooms and stir them into the couscous. Season to taste with cayenne pepper, ginger, herbs such as parsley, or other spices such as ras el hanout. Place the drained pepper halves in a lightly greased baking dish and fill with the couscous. Spread the remaining couscous around the peppers and sprinkle everything with the grated cheese. Bake at 160-180°C for about 10 minutes. This dish is easily adapted and can be prepared with any type of fresh vegetables, tuna, diced ham, rice, millet, cream cheese, and other fine ingredients—the sky’s the limit. And as long as the ingredients are raw, they can be enjoyed without pre-cooking, even after a short time in the oven.
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