Gremolata Couscous-Stuffed Peppers

Lemon and Herb Couscous Stuffed Giant Red Peppers
Gremolata Couscous-Stuffed Peppers
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Ingredients

Adjust Servings:
small bunch Parsley flat-leaf
zest and juice of 1 Lemon
2 cloves Garlic
85g Couscous
2 tbsp Raisins
2 Red pepper halved, cores removed
50ml hot Vegetable stock
1 tsp Honey clear
150ml Yogurt tub low-fat natural
2 Tomatoes roughly chopped
1 tbsp Olive oil
Salt to taste
Black pepper to taste

Nutritional information

302
calories
1g
saturates
8g
fat
52g
carbohydrates
30g
sugars
9g
protein
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    Ingredients

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    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:

    Gremolata Couscous-Stuffed Peppers Recipe-How To Make Gremolata Couscous-Stuffed Peppers-Homemade Gremolata Couscous-Stuffed Peppers

    So, how to make Gremolata Couscous-Stuffed Peppers?

    Steps

    1
    Done
    10

    Preheat oven

    Preheat the oven to 190 °C/170 °C fan/gas 5.

    2
    Done
    5

    Cook couscous

    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.

    3
    Done
    3

    Prepare gremolata

    In a mini food processor, pulse the lemon zest, garlic and parsley together until finely chopped.

    4
    Done
    3

    Add to yogurt

    In a small mixing bowl, add 1 tablespoon gremolata mix to the yogurt and set aside to serve with the stuffed peppers.

    5
    Done
    5

    Add tomatoes and seasoning

    Add the remaining gremolata mix to the cooked couscous. Add chopped tomatoes and season with salt and pepper to taste.

    6
    Done
    5

    Stuff peppers

    Using a spoon, stuff ½ of each large, red pepper shell with couscous mixtures and place them on a roasting pan. Drizzle with oil.

    7
    Done
    40

    Bake

    Bake in preheated oven for 40 minutes until the peppers are soft and tender.

    8
    Done

    Serve

    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.

    Ruth is an experienced businesswoman and happy mom who just hit 40. She’s a huge gym fan and has a PhD in Keto. Just kidding! But really, Ruth knows how to do Keto the healthy way and has a lot of experience in dealing with all the issues that newbies to this trendy new diet face during the adjustment period, like overcoming Keto flu. Ruth loves life and takes her health and food seriously, so she’s your go-to person if you decided to follow the Keto diet.

    Recipe Reviews

    Average Rating:
    (5)
    Total Reviews: 1
    Athina

    So delicious! Thanks for sharing!

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