|Couscous stuffed peppers with a Mediterranean flair|
|Couscous stuffed peppers|
Whatever you dream up you can't go wrong!
I love making things that are different, trying something new. That is definitely one of the things I love about hubby, he's willing to try it at least once and is kind on his critiques. Couscous was said to have been originally made from millet. Now most varieties found are made from semolina. It is said to be among the healthiest grain-based products. It has a glycemic load per gram 25% below that of pasta. It is VERY easy to make. Pictured are two different versions. Above left is what I call a Mediterranean flair. It couscous made with vegetable stock, ground lamb, garbanzo beans, olives, zucchini, and feta cheese. You really can use whatever you want in them. Above right is couscous cooked in low sodium beef stock, brown chorizo, garbanzo beans, scallions, baby spinach, black beans, and some cubed queso blanco cheese. Put a little water in the pan and pop them in the oven. I like to cover them to steam the peppers, then about 5 minutes before taking them out take off the cover to give the filling a little crunch. You can use this as a side dish or a main meal. I like serving the peppers with a side salad. Try it ... a filling meal, not only filling to the tummy but you can fill them with anything you like. Try an Italian style, cook couscous in vegetable stock, use cooked ground Italian sausage, spinach, zucchini, baby bella mushrooms, scallions or shallots, and some cubed mozzarella. Cook it in some diced tomatoes. But whatever you dream up, what ever you like you can't go wrong. Filling and quick .... and satisfying!!!!!