Moroccan Griddled Peppers

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Moroccan Griddled Peppers

 

1 cup couscous

3 teaspoons olive oil

4 medium bell peppers, any color, halved lengthwise, seeded

1 medium red onion, finely chopped

3 garlic cloves, minced

1/2 cup golden raisins

1 1/2 teaspoons ground cumin

1/2 teaspoon ground cinnamon

1 15 oz. can garbanzo beans, rinsed, drained

1/2 cup chopped flat-leaf parsley

2 tablespoons fresh lemon juice

2 tablespoons chopped cilantro or sprigs of cilantro

 

In medium bowl, combine couscous and 1 1/4 cups boiling water. Cover bowl

and let stand 5 minutes.

Meanwhile, in large nonstick skillet, heat 1 teaspoon oil over medium-high

heat. Add bell pepper halves and cook, turning once, until starting to

soften, 6 minutes. Remove peppers and set aside. Heat another 1/2 teaspoon

oil in skillet. Add onion and cook, stirring often, until softened, 6 to 7

minutes. If pan is dry, add 1/2 teaspoon oil. Add garlic, raisins, cumin and

cinnamon and cook, stirring often, 2 minutes.

Transfer onion mixture to large bowl. Add couscous, beans, parsley, lemon

juice and salt and pepper to taste. Spoon about 2/3 cup mixture into bell

pepper halves, pressing gently to pack.

Heat remaining 1 teaspoon oil in skillet. Add stuffed peppers skin-side down

and cook until skins start to blister and brown, about 5 minutes. Gently

turn peppers over to brown couscous mixture, about 2 minutes.

Transfer peppers to individual plates, sprinkle with chopped cilantro or

cilantro sprigs and serve.

Makes 4 servings.