Red Bell Peppers Stuffed with Couscous, Pine Nuts and Raisins

Ingredients

• 8 medium red bell pepper halves
• 1 tsp saffron strands
• 100 g raisins
• 350 ml hot chicken broth
• 150 g Couscous
• 1 tbsp curry powder
• 1.5 tsp Garam Masala
• 80 g roasted almond slivers
• 40 g roasted pine nuts
• 2 tbsp finely diced shallots
• Salt
• black pepper (freshly ground)
• 50 g butter
• 2 Garlic cloves
• 8 small bay leaves
• 200 g sheep milk yogurt
• 4 tbsp milk
• 0.5 lemon (juice)
• 1 pinch chili powder
• 1 pinch cayenne pepper
• 0.5 tsp sweet paprika powder
• Salt

Instructions

1. 1.

   Cut the bell peppers lengthwise, hollow them out and blanch in boiling salted water for 2-3 minutes, then shock with cold water. Add saffron strands, raisins and garlic butter to the hot chicken broth. Pour the broth over the couscous and let it absorb for about 30 minutes. Season with curry powder, garam masala, almond slivers, pine nuts, shallots, salt and pepper. Fill the peppers with the mixture and secure them with bay leaves. Brush with a little butter and grill on low heat for about 15 minutes, turning and brushing with butter midway.

2. 2.

   For the chili yogurt whisk the yogurt with milk, lemon juice, chili powder, cayenne pepper and paprika, then season with salt.

3. 3.

   Serve by arranging the peppers on four plates with a drizzle of sauce and spooning the chili yogurt over the tops.