Recommendation for Couscous-stuffed-Pepper

[lovesjoyajm]

Hi everyone!
I'm new here and new to cooking. Tonight I tried for the very first time making a recipe from a cookbook, alone - it was quite an adventure. The recipe was for red peppers stuffed with couscous, with almonds and shallots. It was really pretty good, I just found it a bit bland. The only seasoning they instructed was salt and white pepper. Does anyone have a recommendation for something else that might go well? The recipe was quite simple - I'd be happy to post it if anyone is interested!

Thanks, greetings from Berlin!
A.

[Liketobake]

Welcome to the forum lovesjoyjm.:)

Please post your recipe. I have never made couscous before, so I am not much help, but I think some other member likely have.

:p

[fahriye]

Hi everyone!
I'm new here and new to cooking. Tonight I tried for the very first time making a recipe from a cookbook, alone - it was quite an adventure. The recipe was for red peppers stuffed with couscous, with almonds and shallots. It was really pretty good, I just found it a bit bland. The only seasoning they instructed was salt and white pepper. Does anyone have a recommendation for something else that might go well? The recipe was quite simple - I'd be happy to post it if anyone is interested!

Thanks, greetings from Berlin!
A.

Welcome lovesjoyjm!!
I never used couscous for stuffed peppers before but I just posted stuffed peppers with ground mince and rice filling on my blog below and a vegetarian stuff peppers with rice and spices, was posted on 9th April- 2008. If you like rice, maybe use it to replace the couscous.I hope you like them and let me know if you try them.

[Grader999]

A little bit of oregano maybe? Welcome to the forum!

[lovesjoyajm]

Here's the recipe:

Peppers in foil with Almond-Couscous

2 large red bell peppers
1 large shallot
4 Tablespoons almonds
4 Tablespoons rapeseedoil
150 mL vegetable stock
60-70 g Couscous
2 Tablespoons butter
salt
white pepper
a few leaves fresh basil

1. Cut off the lids of the peppers and remove the seeds along the white ribs. Chop the peeled shallots finely. Rost the almonds in a dry pan to gold brown, then add 2 Tablespoons rapeseedoil and heat so that the oil takes on the great almond aroma. Set the almonds aside. Now prepare 2 pieces of aluminum foil, 20 cm, and carefully rub them with butter.

2. Heat the oven to 220 C. In a small pot simmer the shallots in the rest of the rapeseedoil. Quench in vegetable stock and add the couscous. Then add the roasted almonds and the aromatized oil. Let the whole thing soak until the couscous has absorbed the liquid. Add 2 Tablespoonds butter and season with salt and pepper.

3. Fill the peppers with couscous and replace the lids. Set the filled pepper in the middle of the aluminum foil and wrap the foil tightly around the pepper and seal. Same with the second pepper. Set the foil packs upright in a pan. Place in the oven on the middle shelf for 30 minutes.

(Sorry if parts are a little funny-sounding, the original recipe is in German.)