Stuffed peppers with Moroccan couscous

Name: stuffed peppers with Moroccan couscous
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 100 g unsalted roasted almonds; 4 Red pepper; 4 el traditional olive oil; 1 business suit Moroccan Couscous pack with couscous, raisins and spice mix; 400 ml tap water boiling; 8 g fresh fresh mint pack of 15 g; 300 g low fat quark bin; 1 cucumber

Vegetarian Moroccan dish with roasted almonds, red peppers, couscous, mint, skinny quarter and cucumber.

Ingredients

Kitchen Stuff

1 oven dish

Directions

Preheat the oven to 200 ° C.
Chop the almonds.
Cut the cap approx. 2 cm below the top of the peppers. Remove the seeds and cut off slightly from the bottom.
Cut the flesh and the caps into pieces.
Heat the oil in a frying pan and stir-fry the pepper for 2 min. Add half the spice mix from the pack.
Add the couscous, raisins and boiling water and leave for 5 minutes.
Spoon the almonds through the couscous.
Grease the oven dish. Fill the peppers with the couscous mixture, place in the oven dish and bake for about 20 minutes in the oven.
Cut the fresh mint fine.
Mix the curd with half the fresh mint and season with pepper.
Peel the cucumber. Halve lengthwise and cut the halves into strips of 6 cm.
Spread the cucumber and peppers over the plates, spoon the mint sauce on the peppers and garnish with the rest of the mint.
Serve with the rest of the mint sauce.