Archive for March 6, 2009
Friday Feast: Couscous Stuffed Capsicums
You may all remember my original Stuffed Capsicums post and think I’m maybe a little obsessed. I’m not actually (promise!), but this dish is related!
Once upon a time, the day after Yankee Elv had made some of the original Stuffed Capsicums, she used the leftovers from that dish and some leftover couscous that we ate as a side to make a tasty couscous dish. We thought it was super yummy and would be a great stuffing for capsicums, so Yankee Elv gave it a try, and lo and behold, it was indeed yummy!
Items of note:
The couscous, if there’s any leftover that doesn’t get stuffed into the capsicums, is yummy all on it’s own.
Roasted garlic is best, but regular garlic (fresh or minced from a jar) is also fine.
The capsicums (for stuffing) should be hollowed out by chopping the top off, removing the inner seed-y bit, and washing. (This is unlike the other stuffed capsicums, that get chopped in half from top to bottom).
Couscous Stuffed Capsicums
Ingredients:
3/4 cup couscous
1/2 capsicum, seeds removed (for roasting – alternatively, buy roasted red capsicum from the deli or in a jar)
2 – 3 cloves fresh garlic (1/2 tsp garlic if using minced from a jar)
2 capsicums, stem and seeds removed (for stuffing)
3 celery ribs, chopped
celery leaves, chopped (use the celery leaves from the tops of the 3 celery ribs)
1 medium onion, diced
1 small zucchini, diced
2 small tomatoes, diced
2 tsps capers (optional)
salt
pepper
2 -3 tsps liquid vege stock (if couscous dries out, add more)
olive oil
1/2 – 1 tab butter (optional)
Method:
1. Preheat oven to 180 degrees C (360 degrees F).
2. Rub capsicum you’re roasting all over with olive oil. Place in baking dish (glass pyrex dish is best) and bake for 35 – 60 mins, or until soft. If you’re roasting fresh garlic, add this as well (in slices inside the capsicum to prevent burning).
3. Once capsicum is done, remove from oven and allow to cool. Chop finely after capsicum is cool.
4. Cook couscous according to package instructions. Set aside.
5. Rub capsicums for stuffing with olive oil and place in baking dish (glass pyrex is best) and bake for 25 – 40 mins, or until somewhat soft (but still firm enough to hold shape).
6. While capsicums for stuffing are cooking, make the couscous mixture.
7. Melt butter in a large pan. Add olive oil and heat.
8. Add onions, garlic and celery to pan. Cook well.
9. Add roasted capsicum, tomatoes and zucchini to pan. Cook.
10. Add celery leaves and couscous to pan. Combine well.
11. Add capers, salt, pepper and vege stock to pan. Combine and cook until flavour infuses couscous.
12. Remove couscous mixture from heat and the capsicums for stuffing from the oven (if not done already).
13. Stuff capsicums with couscous mixture.
14. Place stuffed capsicums in a baking dish (glass pyrex is best). and bake for 25 mins or until couscous is slightly crunchy on top and capsicums are juuuuuuuust starting to lose their shape.
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