Israeli Couscous With Vegetables Recipe Recipe For Stuffed

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STUFFED EGGPLANT WITH ISRAELI COUSCOUS



Stuffed Eggplant with Israeli Couscous image

Spice up your side dish spread with stuffed eggplants that are halved and roasted in foil packets before being filled with toasted Israeli couscous flavored with allspice, cinnamon, bay leaves, parsley and feta cheese. A garnish of juicy pomegranate seeds provides a burst of fresh fruit flavor to this Middle Eastern-inspired dish from Kelly Senyei of Just a Taste.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 4

Number Of Ingredients 13

2 medium eggplants
1 tablespoon olive oil
2 teaspoons minced garlic
¾ cup Israeli couscous, uncooked
½ teaspoon allspice
2 dried bay leaves
1 cinnamon stick
1 cup low-sodium chicken broth
½ teaspoon salt
1 ½ tablespoons chopped fresh parsley
½ cup crumbled feta cheese
¼ cup pomegranate seeds
1 sheet Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, wrap each half in a sheet of Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. Unwrap the eggplants and scoop out the center pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.
  • Add the olive oil to a medium saucepan set over medium-low heat. Add the garlic and cook, stirring constantly for 1 minute, then add the couscous, allspice, bay leaves and cinnamon stick and cook, stirring constantly, for an additional 2 minutes.
  • Add the chicken broth and 1/2 teaspoon salt then bring the mixture to a boil. Reduce the mixture to a simmer, cover the saucepan, and cook the couscous until it is tender and the liquid has absorbed, 10 to 12 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, parsley and feta cheese, then divide the couscous mixture evenly among the eggplants.
  • Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven, uncovered, and bake until they are warmed throughout, about 5 minutes. Remove the eggplants from the oven, top them with pomegranate seeds and serve immediately.

TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE



Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

1/2 pound Israeli couscous
Salt
12 spears asparagus, grilled and cut into 1/4-inch pieces
1 zucchini, halved, grilled and cut into 1-inch pieces
1 yellow squash, halved, grilled and cut into 1-inch pieces
2 large red peppers, grilled, peeled and diced into bite-size pieces
1/2 cup kalamata olives, pitted and chopped
2 tablespoons chopped fresh basil leaves
Freshly ground black pepper
Lemon-Balsamic Vinaigrette, recipe follows
1 small shallot, minced
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 tablespoons aged balsamic vinegar
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

  • Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
  • Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
  • Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

HEALTHY VEGETABLE AND COUSCOUS STUFFED PEPPERS



Healthy Vegetable and Couscous Stuffed Peppers image

This dish looks particularly vibrant when you use a combination of sweet yellow, red and orange bell peppers. Pick the largest ones you can find, with the flattest, most stable bottoms so they remain standing once they're stuffed and baked in the tomato sauce. These peppers are delicious hot out of the oven or served Mediterranean-style at room temperature.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

6 large red, yellow or orange bell peppers (or a combination), stable-bottomed enough to stand upright
Two 28-ounce cans fire-roasted tomatoes
1 cup Israeli couscous
1 tablespoon chopped fresh oregano (about 3 sprigs) or 2 teaspoons dried
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium zucchini, finely chopped
6 cloves garlic, minced
3 cups loosely packed baby spinach
1/4 teaspoon red chile flakes, optional
One 7-ounce block feta cheese, drained and crumbled
1/2 cup chopped fresh basil (about 12 large leaves)

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut off the very tops of the peppers. Remove and discard the ribs and seeds and set the peppers aside.
  • Drain the tomatoes in a colander set over a medium bowl. Reserve the juice and set the tomatoes aside over a plate to catch any residual juices. Stir the couscous, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper into the tomato juice and set aside while preparing the filling.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the onion, zucchini, half the garlic and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are softened and just beginning to brown, about 3 minutes. Increase the heat to high, stir in the couscous mixture and simmer rapidly, stirring frequently, until the couscous is just al dente and the liquid is beginning to thicken, about 5 minutes. Stir in the spinach and cook, adjusting the heat if necessary, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly.
  • To make the sauce, combine the remaining garlic and olive oil in a Dutch oven, add the chile flakes if using and stir to combine. Place the pot over medium-high heat and cook, stirring occasionally at first then more frequently as the oil starts to sizzle to prevent the garlic from burning, until the garlic starts to stick to the edge of the spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes. Stir in the reserved drained tomatoes plus any accumulated juices, 1 cup water, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook, stirring frequently, until the mixture just begins to come together and thicken, about 3 minutes. Remove from the heat.
  • Fold the feta and basil into the couscous filling. Fill a pepper with about 3/4 cup of the filling, scooping it in loosely and shaking the pepper to level the filling rather than packing it down. Nestle the filled pepper in the sauce in the pot, then repeat with the remaining peppers, propping them up against each other and the sides of the pot for stability during baking.
  • Cover the pot and bake until the peppers are tender but not mushy and the sauce is bubbling, 45 to 60 minutes. Check after 45 minutes to see if the peppers are tender but not soft or they will be overcooked and mushy. Let rest for at least 15 minutes before serving. Serve hot, warm or at room temperature with a generous scoop of the tomato sauce.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Israeli Couscous Salad with Grilled Summer Vegetables image

Provided by Bobby Flay

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchini, quartered lengthwise
2 yellow zucchini, quartered lengthwise
6 spears asparagus, trimmed
12 cherry tomatoes
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
2 cups vegetable stock, heated
Hot water to cover

Steps:

  • In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Israeli Couscous Salad with Grilled Summer Vegetables image

Provided by Bobby Flay

Yield 12 servings

Number Of Ingredients 17

1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchinis, quartered lengthwise
2 yellow zucchinis, quartered lengthwise
6 spears asparagus, trimmed
12 cherry tomatoes
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
2 cups vegetable stock, heated
Hot water, to cover

Steps:

  • In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

Nutrition Facts : Calories 276 calorie, Fat 11.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 141 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams

ZUCCHINI STUFFED WITH CHICKPEAS AND ISRAELI COUSCOUS



Zucchini Stuffed With Chickpeas and Israeli Couscous image

Stuffed zucchini shells arefilled to overflowing with asauteed mixture of ginger-and-jalapeno-lacedchickpeas, pearl-size pastacalled Israeli couscous,and chopped zucchini flesh;asqueeze of lemon is thefinishing touch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 16

6 small zucchini (6 to 7 inches long; 6 ounces each), halved lengthwise
Coarse salt
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 shallot, very thinly sliced into rings
2 teaspoons minced peeled fresh ginger
1 medium fresh jalapeno chile, seeded and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch of ground, cinnamon
Pinch of saffron
3/4 cup cooked dried or canned chickpeas
3/4 cup Israeli couscous
2 tablespoons finely chopped fresh flat-leaf parsley, plus sprigs for serving
1 tablespoon finely chopped fresh cilantro, plus sprigs for serving
Lemon wedges, for serving

Steps:

  • Preheat oven to 400 degrees. Set a wire rack on a rimmed baking sheet. Pour 1 cup water onto sheet; set aside. Using a small spoon, scoop out pulp from center of each zucchini, leaving a 1/4-inch-thick shell. Transfer pulp to a kitchen towel, and squeeze out excess liquid. Coarsely chop pulp; set aside. Sprinkle zucchini shells with 1 teaspoon salt. Place shells, cut side down, on paper towels to drain.
  • Melt butter with oil in a medium saucepan over medium-high heat. Add shallot, ginger, and jalapeno. Cook, stirring, 1 minute. Stir in 1 1/2 teaspoons salt, the cumin, coriander, cinnamon, and saffron. Cook until fragrant, about 30 seconds. Add zucchini pulp and chickpeas; cook, stirring occasionally, 2 minutes.
  • Stir in 1 cup water. Bring to a boil. Add couscous, and return to a boil. Reduce to a simmer. Cover, and cook, stirring occasionally, until liquid has absorbed and couscous is tender, about 9 minutes. Remove from heat, and let stand, covered, 5 minutes. Stir in parsley and cilantro. Season with salt, if desired.
  • Wipe zucchini shells to remove any liquid. Lightly season with salt. Mound about 1/4 cup filling into each zucchini shell. Transfer to prepared rack. Cover with foil, and bake until zucchini are tender and filling is heated through, 20 to 25 minutes. Serve with sprigs of parsley and cilantro, and lemon wedges.

COUSCOUS STUFFED ZUCCHINI BOATS



Couscous Stuffed Zucchini Boats image

A recipe that I ran across on a WW forum. It combines some of my favorite ingredients to give them a whole new look. For you WWs, this recipe is CORE. If you aren't dieting or just have points to spare, feel free to sprinkle the tops with breadcrumbs and/or cheese before baking.

Provided by SusieQusie

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium zucchini
1 small onion, finely chopped
1 garlic clove, minced
2 teaspoons olive oil
1 cup cooked whole wheat couscous
1 cup crushed tomatoes
1/2 teaspoon dried basil leaves
1 tablespoon minced fresh parsley
salt or salt substitute, to taste
freshly-cracked black pepper

Steps:

  • Preheat oven to 400 degrees.
  • Heat a large pot of water to simmering and add whole zucchini. Cook until just soft, for about IO minutes. Carefully remove them from the water and set aside until cool enough to handle.
  • Meanwhile, in a skillet, saute onions in oil until soft. Add the garlic and saute for 30 seconds or so.
  • Slice the cooled squash in half lengthwise and scrape the pulp into a mixing bowl. Reserve the shells.
  • Combine the squash flesh, onions/garlic, tomatoes, couscous and seasonings.
  • Carefully spoon the mixture evenly into the squash shells, mounding slightly.
  • Place on a greased baking sheet.
  • Bake for 10 minutes or until piping hot.

Nutrition Facts : Calories 77.2, Fat 2.7, SaturatedFat 0.4, Sodium 162.4, Carbohydrate 12.8, Fiber 3.4, Sugar 6.6, Protein 3.1

VEGAN ACORN SQUASH STUFFED WITH ISRAELI COUSCOUS



Vegan Acorn Squash Stuffed with Israeli Couscous image

A mouth-watering combination of the baked sweet acorn squash and Israeli couscous with veggies.

Provided by Sharone

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 55m

Yield 4

Number Of Ingredients 11

2 medium acorn squash, halved and seeded
1 ⅔ cups water
1 tablespoon vegetable soup base
1 ¾ cups Israeli couscous (such as Osem®)
2 cloves garlic, minced
2 tablespoons olive oil
salt and ground black pepper to taste
5 baby portobello mushrooms, or more to taste, thinly sliced
1 leek, thinly sliced
½ red bell pepper, finely chopped
2 tablespoons olive oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Place squash, cut-sides down, on the prepared baking sheet.
  • Bake in the preheated oven until squash is soft to the touch, about 30 minutes.
  • While the squash is baking, bring water and bouillon to a boil over medium-high heat. Add couscous and garlic, cover, and lower to a simmer. Cook until water has been absorbed, 8 to 10 minutes.
  • Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, leek, and bell pepper; saute until tender, about 5 minutes. Add couscous and mix to combine.
  • Remove squash from the oven and stuff with the couscous-veggie mixture.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 79.6 g, Fat 14.3 g, Fiber 7.8 g, Protein 11.6 g, SaturatedFat 2 g, Sodium 66.5 mg, Sugar 7.1 g

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Israeli Couscous Salad with Grilled Summer Vegetables image

Make and share this Toasted Israeli Couscous Salad with Grilled Summer Vegetables recipe from Food.com.

Provided by Mirj2338

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
salt
freshly-ground black pepper
2 green zucchini, quartered lengthwise
2 yellow zucchini, quartered lengthwise
6 asparagus spears, trimmed
12 cherry tomatoes
1 red bell pepper, quartered,seeded
1 yellow bell pepper, quartered,seeded
1/4 cup basil chiffonade
1/4 cup coarsely-chopped flat leaf parsley
2 tablespoons olive oil
1 lb israeli couscous
vegetable stock, heated

Steps:

  • In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined.
  • Season with salt and pepper.
  • Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
  • Preheat the grill.
  • Remove the vegetables from the marinade and grill the vegetables until just cooked through.
  • Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half.
  • Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown.
  • Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well.
  • Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette.
  • Serve at room temperature.

STUFFED YELLOW PEPPERS WITH ISRAELI COUSCOUS AND PESTO



Stuffed Yellow Peppers With Israeli Couscous and Pesto image

The large spherical couscous that we know as Israeli couscous actually has its origins in North Africa, where it is called muhamma. In Middle Eastern markets, you may find it labeled maghribiyya.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h15m

Yield Serves six

Number Of Ingredients 10

5 tablespoons extra virgin olive oil
1 cup Israeli couscous
Salt to taste
1 large garlic clove (more to taste)
1 cup fresh basil leaves
1/4 cup freshly grated Parmesan
3 large yellow peppers, cut in half lengthwise and seeded
2 cups tomato purée or homemade tomato sauce
Freshly ground pepper to taste
Fresh basil leaves for garnish

Steps:

  • Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan. Add the couscous. Stir until the couscous begins to color and smell toasty. Add 2 cups water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 15 minutes or until the couscous is tender. Drain.
  • Turn on a blender or a food processor fitted with the steel blade. Drop in the garlic. When it is chopped and adhering to the sides of the blender jar or food processor bowl, stop the machine and scrape down the sides. Add the basil leaves and salt to taste. Turn on the machine, and add the remaining olive oil. Process until smooth. Add the cheese, and blend until incorporated.
  • Preheat the oven to 350 degrees. Oil a lidded casserole large enough to accommodate all of the peppers. Combine the couscous and pesto. Stir together. Taste and adjust seasonings, adding salt and pepper to taste. Fill the halved peppers with this mixture, and arrange in the casserole. Pour the tomato sauce or purée into the dish. Cover and bake 45 minutes to an hour until the peppers are soft but still hold their shape. Remove from the heat, and serve hot or at room temperature, with some of the tomato sauce spooned over the top. Garnish with basil leaves.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 521 milligrams, Sugar 4 grams

COUSCOUS STUFFED CABBAGE LEAVES



Couscous Stuffed Cabbage Leaves image

Make and share this Couscous Stuffed Cabbage Leaves recipe from Food.com.

Provided by dianekintrea

Categories     Vegetable

Time 30m

Yield 4-8 cabbage rolls, 2-4 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon chopped garlic
1 cup dry couscous
1 cup water
2 tablespoons black olive paste
1 teaspoon dry basil
1/4 cup chopped sun-dried tomato
1/8 cup parmesan cheese or 1/8 cup asiago cheese
4 large cabbage leaves
1 (15 ounce) can marinara sauce
1/2 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 375°F.
  • Saute garlic in butter over med hi heat, add dry couscous and stir for 1 minute.
  • Stir in water, cover and remove from heat. Leave aside covered for 5 minutes.
  • In large pot with 3 inches boiling water add cabbage leaves that have had 3" of thickest vein cut out. Cover and allow to soften in steaming water.
  • Remove leaves from water and lay out on flat surface.
  • To couscous add tempanade, basil, sun dried tomatoes, and parmesan or asiago cheese. mix well and distribute on to each cabbage leaf.
  • Fold sides and roll couscous mixture into leaves setting each into a bread pan. Cover with marinara then mozzarella.
  • Bake for 20 minutes and serve.

Nutrition Facts : Calories 700.9, Fat 20.2, SaturatedFat 9.3, Cholesterol 42.9, Sodium 1604.5, Carbohydrate 103.3, Fiber 7.8, Sugar 26.1, Protein 26.5

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To any left-over 'Risotto' vegetable mix, add to it the crumbled Feta cheese.. Stuff each mushroom evenly and generously by pressing down gently on the filling so that it doesn't fall apart.. Place stuffed mushrooms onto the prepared lined pan.. Bake for about 30-35 minutes or until the point of a knife goes in without resistance.
From cookeatshare.com


ISRAELI COUSCOUS WITH VEGETABLES RECIPE - LET’S DISCOVER ...
Vegetable Israeli Couscous Recipe | EatingWell new www.eatingwell.com. Step 3. Add the couscous to the boiling water. Cook for 7 minutes. Add sweet pepper and zucchini. Return to boiling and cook about 5 minutes more or until couscous is tender. Drain and transfer to a large bowl. Stir in the tomato and green onions.
From cookingrank.com


ISRAELI COUSCOUS SALAD WITH SUMMER VEGETABLES - GREEN ...
2014-09-04 An easy, flavorful summer salad with a Mediterranean flair featuring Israeli couscous and chopped summer vegetables. This Israeli couscous salad with summer vegetables is an easy, flavorful dish with a mediterranean flair.. It has sweet cherry tomatoes, cool cucumbers, crunchy red peppers, salty feta and olives.
From greenvalleykitchen.com


ISRAELI COUSCOUS WITH POACHED FISH AND VEGETABLES ...
Feb 15, 2022 - The perfect couscous salad with fish and vegetables.
From pinterest.ca


FENNEL AND ONION STUFFED MUSHROOMS RECIPE - THE COUPLE ...
2020-10-04 Cook your mushrooms and fennel with the olive oil and salt over low heat for about 2 hours, stirring every 10-15 minutes. A little bit of brown at the bottom of your pan is okay, but if it is going to burn, add 1 T of veg stock and use your spatula to scrape the bottom of the pan until the bottom of the pan is clear of the fond (brown at the bottom of the pan).
From thecoupledoesvegan.com


ISRAELI COUSCOUS STUFFED PEPPERS RECIPE - RECIPEZAZZ.COM
2020-04-17 We love stuffed peppers and we love Israeli couscous - so this was a winner! I chose to prepare the couscous in a pan, then added the remaining ingredients before stuffing the peppers, then baking for about 10 minutes. Perfect! We loved the goat cheese in this. Next time, will probably up the game by adding some toasted pine nuts.
From recipezazz.com


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