Ingredients for peppers

Serves 6

4 large red peppers
1 large garlic clove, thinly sliced
2 small dried peppers, crumbled
1 teaspoon coriander seeds
5 generous splashes of olive oil
1 tablespoon of red wine vinegar
½ cup basil leaves
Salt and pepper to taste

Ingredients for couscous

100 grams (nearly ½ a cup) of Couscous Maison quick-preparation whole wheat couscous
½ cup shallot onion, peeled and diced fine
Handful of Kalamata olives, coarsely chopped
1 teaspoon olive oil
Salt and pepper to taste

How to prepare

  1. Roast whole peppers over an open flame on the stove, or in a charcoal grill or close to the oven grill, until they are browned on all sides. Place to one side to cool for 5 minutes in a covered bowl.
  2. Peel peppers and remove seeds. Cut in half lengthwise, place in bowl, add the rest of the Ingredients for Peppers, and let soak for one hour.

Preparing couscous

Place the couscous in a bowl and add 2 cups of warm water. Let soak for about 10 minutes. Drain off any remaining water and add olive oil, olives, shallot onions and salt and pepper. Mix and spice to taste.

How to prepare pepper rolls

Lay out sliced peppers on your work surface. Place a small mound of prepared couscous in the middle of each pepper slice and roll into a cigar shape.

To serve

Place rolled peppers on a serving dish and pour over the remaining marinade.

Hearty appetite!

Recipe courtesy of Amir Calfon, Head Chef, Carmel Forest Health Center and Spa

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