| Type | Per person |
|---|---|
| Energy | 690 kcal |
| Fat | 20 gr |
| of which saturated | 2 gr |
| Carbohydrates | 100 gr |
| of which sugars | 45 gr |
| Fibres | 18 gr |
| Protein | 20 gr |
| Salt | 0.06 gr |
Stuffed peppers with couscous
Main course
2 persons
20 - 30 min
With seasonal products
185gr vegetables p.p.
Ingredients
2 persons
| 1 teaspoon cumin |
| 1 tablespoon olive oil |
| 10 dried apricots chopped up |
| 25g sultanas |
| 3 tablespoons fresh mint |
| 3 tablespoons fresh coriander |
| 1 red onion chopped finely |
| 150g whole-wheat couscous |
| 50g pine nuts |
| 1 lemon (juice and finely ground zest) |
| pepper |
| 2 yellow peppers |
Preparation
1. Preheat the oven to 220°C.
2. Prepare the peppers by carefully cutting them in half lengthwise. Remove the stem and seeds.
3. Place the water-washed couscous in a large bowl and stir in the mint, coriander, red onion, sultanas, pine nuts, apricots, cumin, lemon zest and lemon juice. Add freshly ground pepper to taste.
4. Spoon the couscous mixture into the peppers until they are well filled. Gently rub the olive oil over the outside of the peppers and place them in a baking dish.
5. Place the peppers in a preheated oven for about 20 to 25 minutes. Check after 15 minutes. If the couscous gets too dark, cover the peppers with aluminium foil. Enjoy your meal!
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Nutritional values
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