Vegetables with Spicy Couscous Filling

Ingredients

• 160 g couscous
• 2 shallots
• 100 g small mushrooms
• 3 bulbs fennel
• Salt
• Pepper
• 2 tsp cayenne pepper
• 3 tbsp olive oil
• 1 tbsp Lemon Juice
• 4 bell pepper caps
• 30 g block of Parmesan (30% fat in the whole product)

Instructions

1. 1.

   Soak couscous for 15 minutes in lukewarm water. While it soaks, peel and finely dice the shallots. Clean the mushrooms and slice them. Drain the couscous well in a sieve.

2. 2.

   Clean and wash the fennel, remove the fronds and set aside. Halve the bulbs lengthwise and take out 1–2 layers from the center. Chop the removed layers small, mix with couscous, shallots, mushrooms and fennel fronds, season with salt, pepper and cayenne pepper, then stir in olive oil and lemon juice.

3. 3.

   Wash the bell peppers, cut off the stems and remove the seeds. Stuff the hollowed fennel bulbs and bell pepper caps with the couscous mixture and grill them covered in a stainless steel grill pan over high heat for 15–20 minutes.

4. 4.

   Just before serving grate Parmesan finely and sprinkle it over the fennel bulbs.