Pepper boats
Ingredients
- 500 ml water
- 300 g couscous
- 30 g raisins
- 30 g pine nuts
- 10 g chives
- 3 paprika
- 1 shallot
- Pinch of salt
- Dash of ground black pepper
- Olive oil
Preparation video
In a mixing bowl, stir couscous, salt, pepper, and olive oil. Submerge in 500 ml boiling water, cover, and let stand for five minutes. Stir thoroughly. Add raisins, pine nuts, shallot, chopped chives, and stir.
Cut the pepper in half and remove the seeds. Fill with the prepared couscous. Bake at 200 C for 25–30 minutes until the pepper is soft.
Serve with oven-roasted cherry tomatoes. Garnish with chopped chives.
Preparation
In a mixing bowl, stir couscous, salt, pepper, and olive oil. Submerge in 500 ml boiling water, cover, and let stand for five minutes. Stir thoroughly. Add raisins, pine nuts, shallot, chopped chives, and stir.
Cut the pepper in half and remove the seeds. Fill with the prepared couscous. Bake at 200 C for 25–30 minutes until the pepper is soft.
Serve with oven-roasted cherry tomatoes. Garnish with chopped chives.
Pepper boats
Ingredients
- 500 ml water
- 300 g couscous
- 30 g raisins
- 30 g pine nuts
- 10 g chives
- 3 paprika
- 1 shallot
- Pinch of salt
- Dash of ground black pepper
- Olive oil
Preparation
In a mixing bowl, stir couscous, salt, pepper, and olive oil. Submerge in 500 ml boiling water, cover, and let stand for five minutes. Stir thoroughly. Add raisins, pine nuts, shallot, chopped chives, and stir.
Cut the pepper in half and remove the seeds. Fill with the prepared couscous. Bake at 200 C for 25–30 minutes until the pepper is soft.
Serve with oven-roasted cherry tomatoes. Garnish with chopped chives.
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