Name: Gremolata Couscous-Stuffed Peppers
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Yield: 2
Cuisine: Mediterranean, Moroccan
Ingredients: Parsley small bunch; Lemon zest and juice of 1; Garlic 2 cloves; Couscous 85g; Raisins 2 tbsp; Red pepper 2; Vegetable stock 50ml hot; Honey 1 tsp; Yogurt 150ml; Tomatoes 2; Olive oil 1 tbsp; Salt; Black pepper

Ingredients

small bunch Parsley

zest and juice of 1 Lemon

2 cloves Garlic

85g Couscous

2 tbsp Raisins

2 Red pepper

50ml hot Vegetable stock

1 tsp Honey

150ml Yogurt

2 Tomatoes

1 tbsp Olive oil

Salt

Black pepper

Cuisine:

Ingredients

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

Gremolata Couscous-Stuffed Peppers

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:

Ingridiens for Gremolata Couscous-Stuffed Peppers

So, how to make Gremolata Couscous-Stuffed Peppers?

Steps to make Gremolata Couscous-Stuffed Peppers

1	Preheat oven	10
Preheat the oven to 190 °C/170 °C fan/gas 5.
2	Cook couscous	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.
3	Prepare gremolata	3
In a mini food processor, pulse the lemon zest, garlic and parsley together until finely chopped.
4	Add to yogurt	3
In a small mixing bowl, add 1 tablespoon gremolata mix to the yogurt and set aside to serve with the stuffed peppers.
5	Add tomatoes and seasoning	5
Add the remaining gremolata mix to the cooked couscous. Add chopped tomatoes and season with salt and pepper to taste.
6	Stuff peppers	5
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	Bake	40
Bake in preheated oven for 40 minutes until the peppers are soft and tender.
8	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 Harris

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.