Peppers Stuffed with Mediterranean Couscous | Oven-Baked Delight
(0)
50 min
Under an hour
Sezamo
Ardei grași rumeniți la cuptor, umpluți cu cușcuș pufos, năut bogat, roșii cherry dulci și măsline aromate. O cină mediteraneană plină de culoare și savoare vegetală.
Preparation method
Preparing the ingredients
Preheat the oven to 200 °C. Wash the bell peppers, cut them in half lengthwise, and carefully remove the seeds and white inner membranes, keeping the stems intact for presentation.
Place the couscous in a large bowl, pour 220 ml of lightly salted boiling water over it, cover the bowl with a plate, and let it sit for 5 minutes to hydrate. Then fluff it gently with a fork.
Finely chop the red onion and garlic cloves. Cut the cherry tomatoes into halves or quarters, and slice the black olives into rings. Rinse the chickpeas and drain well.
Chef's tip
For an extra touch of Mediterranean freshness, you can drizzle the baked peppers with a little fresh lemon juice just before serving.
If you prefer a subtle kick of heat, add a pinch of dried chili flakes to the couscous mixture.
15 min
Under an hour
