After the better half came home on Saturday morning from his travels, we decided to do absolutely nothing this weekend – he was tired, I was tired, and we had a ton of CSI’s and Eastenders to catch up on. Because we didn’t go food shopping, we had to make do with whatever we had left in the fridge.
Every christmas, we have two lots of friends over the holidays (we only have a table that seats 6 you see). We have a couple of vegetarian friends and every year, we try our best to make something nicer than ‘vegetarian sausages with roasted vegetables’, after all, the rest of us are stuffing our face with gammon, turkey and beef! This is our recipe for last year, all that’s different is we’ve switched the seasonal squash for pepper – the filling all remains the same. This is a very easy dish, and it tastes really really good. Perfect for vegetarians and meat eaters alike!
Here’s what you need:
- Peppers (depending on how many people you have over)
- Cous Cous (depending on how big your peppers are and how many people you have over)
- Generous amount of dried cherries
- Generous amount of dried blueberries
- 1 medium sized onion
- 1 or 2 tomatoes (more if you’re feeling tomato-ey)
- Ras El Hanout* (read at the ed of the post what this is)
- Harissa Paste* (read at the end of the post what this is)
Here’s how you do it:
Pour as much cous cous you want in a bowl and add boiling hot water to fluff it up – not to much though, as soggy cous cous is not what you want. 🙂
Dice the onions and tomatoes up and put into the cous cous.
Take two generous spoonful amounts of Harissa Paste – more if you like your meal spicy or have more cous cous.
Add 2 spoonful’s of Ras El Hanout to the mixture – again, if you have a larger bowl of cous cous, add more according to your taste.
Mix this baby up!
Add as much blueberrie and cherries as you like – this provides a gorgeous sweet flavour that mixes so well the heat from the Harissa Paste and the spice of the Ras El Hanout
Grab you pepper, cut the top off and de-seed the pepper. After you wash the pepper out, stuff that bad boy with your cous cous mixture.
Place the top back on and place in the oven at 200deg for 20 – 25 minutes, or when you see the pepper skin blister a little.
Ta-daa! One stuffed pepper ready to serve! So healthy too! Let me know if you try this recipe and how it turned out!
Happy cooking my lovelies,
Ras el hanout or Rass el hanout is a blend of spices form Morocco but also used in other countries in North Africa. Mixed in are over a dozen spices, commonly used ingredients include cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, peppercorn, paprika, fenugreek, and turmeric.
Harissa is a Tunisian hot chili sauce whose main ingredients are piri piri (type of chili pepper), serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander, red chili powder, caraway as well as some vegetable or olive oil. It is most closely associated with Tunisia, Libya and Algeria.
Both spices are easily available from Tesco, but if your feeling lazy, here are some links to online shops that sell them:
Harissa Paste from Tesco here
Ras El hanout from Amazon here