Stuffed Peppers with Couscous

Ingredients

• 80 g dried apricots
• 60 g raisins (4 tbsp)
• 1 tsp garam masala
• 250 g couscous
• 500 ml vegetable broth
• 80 g green peas (frozen)
• 2 sprigs Mint
• 2 sprigs coriander
• 150 g peeled chopped tomatoes (canned)
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 4 bell peppers (mixed yellow and red)
• 250 g crushed tomatoes
• 5 g parsley (0.25 bunch)

Instructions

1. 1.

   Finely chop the apricots and mix with raisins, garam masala, and couscous in a bowl. Bring the vegetable broth to a boil and pour it over the couscous, cover, and let it swell for 5 minutes.

2. 2.

   Meanwhile, cook the peas in boiling water for about 5 minutes. Then shock them in cold water and drain. Wash, dry, and chop the herbs. Mix with the tomatoes and season with salt, pepper, and lemon juice.

3. 3.

   Halve the bell peppers, remove the seeds, and wash them. Mix the couscous with the peas and season with pepper and salt. Fill the pepper halves and spread the herb tomatoes on top.

4. 4.

   Season the canned tomatoes with salt and pepper and pour them into a baking dish. Place the pepper halves in the dish and bake in a preheated oven at 200 °C (180 °C convection; Gas: Stufe 3) for about 10–15 minutes. Meanwhile, wash, dry, and chop the parsley. Remove the peppers from the oven, sprinkle with parsley, and serve immediately.