This Moroccan inspired Gremolata Couscous-Stuffed Peppers recipe is a perfect dinner option for something fresh and healthy. Using parsley, lemon zest and garlic to make a Gremolata herb mix for flavoring the couscous stuffing with and mixed with raisins and chopped tomato salad served inside large red roasted peppers, in the oven.
I think this recipe deserves to be on the top favorite list!
To make Gremolata Couscous-Stuffed Peppers, you will need the following ingredients:
Preheat the oven to 190 °C/170 °C fan/gas 5.
In a large, heatproof bowl, mix the couscous and raisins and pour stock, honey and lemon juice over. Stir to combine, cover and leave for 5 minutes to absorb the liquid.
In a mini food processor, pulse the lemon zest, garlic and parsley together until finely chopped.
In a small mixing bowl, add 1 tablespoon gremolata mix to the yogurt and set aside to serve with the stuffed peppers.
Add the remaining gremolata mix to the cooked couscous. Add chopped tomatoes and season with salt and pepper to taste.
Using a spoon, stuff ½ of each large, red pepper shell with couscous mixtures and place them on a roasting pan. Drizzle with oil.
Bake in preheated oven for 40 minutes until the peppers are soft and tender.
Serve with herbed yogurt and a side green salad.
One of my personal favorite recipes, this Gremolata Couscous-Stuffed Peppers is one of my favorite dinners. With the perfect amount of mixed herb flavoring to keep this simple dish a little bit exciting! Try it and let us know! Tag #cookmerecipes in your own posts, online.
So delicious! Thanks for sharing!
