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Couscous Stuffed Peppers with Fresh Basil Sauce Recipe

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This recipe for Couscous Stuffed Peppers with Fresh Basil Sauce is from Those Phillips Girls Can Cook!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Cup Chicken Stock
3/4 Cup Couscous
2 Tsp. Cumin
1 Cup Canned Garbanzo Beans, rinsed and drained
1/4 Cup Currants
1 Packed Cup Baby Spinach, chopped
1/2 Cup Feta
1/4 Cup Olive Oil, a little more for drizzling
Salt and Pepper
4 Medium Peppers...various colors
Hot Water

Basil Sauce:
1 Packed Cup Fresh Basil
1/2 Cup Creme Fraiche
3 Tbls. Olive OIl
1 Tbls. Water
1 Garlic Clove, chopped
2 Tsp. Fresh Lemon Juice
1/4 Tsp. Sugar
1/4 Tsp. Salt
1/4 Tsp. Pepper

Directions:
Directions:
Bring chicken stock to a boil and remove from heat and add couscous, cover and let stand for 4-5 minutes, fluff with fork.

In a large mixing bowl, add bean, spinach, cheese, currants, spinach, and olive oil. Mix well, add couscous.

Shave a little off the bottom of your peppers if they don't stand up well, cut top off and carefully clean the inside of all seeds.

Fill peppers with filling and drizzle with olive oil, place in baking dish with about 3/4 inch water in dish.
Bake 55-60 minutes at 400 degrees.

For the sauce put all ingredients in blender, when peppers come out of oven arrange on a platter and spoon over the peppers or leave on the side.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
This is an outstanding side dish or vegetarian dinner.
The sauce is so fresh for all you basil lovers!

I had currants on hand from the Irish Soda Bread, so it's a great way to use them up.
I've tried Feta and Parmesan because it depends on what I have on hand.
Both very good.

 

 

 

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