Pointed pepper with tomato and olive

Name: pointed pepper with tomato and olive
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 6 Tasty tomatoes; 1 lemon cleaned up; 5 el olive oil; 3 el green olives without pit, in slices; 1 Red onion in half rings; 2 toes garlic finely chopped; 1 mespoint ground cumin (djinten); 2 bags sweet pointed peppers a 2 pieces; 250 g couscous pack 400 g, organic; 300 ml vegetable stock from tablet; tray flat leaf parsley (a 20 g), leaf finely chopped; 2 dishes Moroccan disks (a 2 pieces)

A tasty recipe. The vegetarian main course contains the following ingredients: Tasty Tom tomatoes, lemon (scrubbed), olive oil, green olives (without seeds, sliced), red onion (in half rings), garlic (finely chopped), ground cumin (djinten), sweet pointed peppers (a 2 pieces), couscous (pack 400 g, organic), vegetable stock (of tablet), flat parsley ((a 20 g), leaf chopped) and Moroccan (disks (a 2 pieces)).

Ingredients

Kitchen Stuff

baking dish (Ø approx. 30 cm), greased

Directions

Preheat the oven to 190 ° C. Cut the tomatoes crosswise on one side. Immerse them for 20 sec. in boiling water. Take them out and let cool. Then peel the sheet off. Cut the tomatoes into pieces, remove the seeds and put them in a bowl. Grate the yellow skin of the lemon and squeeze out the fruit. Add 1 tbsp oil, the lemon zest, 1 tbsp lemon juice, the olives, the onion, 1 clove of garlic, the cumin and salt and pepper to taste. Shovel.
Halve the pointed peppers in the length but leave the green stem starter. Remove the seed lists. Fill the peppers with the tomato mixture. Put them in the oven dish and bake for 25 minutes in the oven.
Put the rest of the garlic in a bowl and add 2 tbsp oil. Add the couscous and mix until all the grains shine. Pour the hot stock and the rest of the lemon juice over and let it simmer for 10 minutes. Mix in the parsley.
Heat the rest of the oil and fry the Moroccan disks according to the instructions on the package. Take the peppers out of the oven. Divide the couscous over 4 deep plates. Place the peppers on top and serve with Moroccan slices.