Smoked paprika scented pearled couscous stuffed peppers

Pearl couscous, also known as Israeli couscous, Ptitim, or Moghrabieh in the Arab world, differs from traditional couscous. It is a small pasta ball made by machine, while couscous is small bits of unprocessed semolina. More on this here.

I have been making this recipe for a few years now and love the burst of Mediterranean flavours this dish has. A very simple recipe that highlights the techniques and flavours of the region, roasted peppers, paprika, and pearl couscous. The pearl couscous is beautifully smoky, with a hint of spice, and pairs perfectly with the roasted peppers. The yoghurt sauce brings the dish together. I serve this as an appetizer on its own for a bright starter, this dish sets the tone for the rest of the meal.

Nigel Slater is one of my favourite cookbook authors, food writers and broadcasters and one who has transformed English cuisine. He has received the very coveted OBE for his work in publishing and culinary services. I have a few of his many cookbooks. Seemingly simple cuisine that is always fantastic on the palate, like these potatoes, is a hallmark of his cooking.

For more recipes from this cookbook, click here.

Ingredients:

1 cup pearl couscous, toasted preferred if available

1 teaspoon olive oil

2 tablespoons olive oil

6-8 scallions, sliced into fine circles

2-3 garlic cloves, minced

1 tablespoon smoked paprika

1 tablespoon hot paprika

Zest of 1 lime or lemon

Juice of 1 lime or lemon

4 tablespoons mint, minced

4 tablespoons cilantro, minced

1/2 cup pine nuts

Salt, to taste

3 peppers of different colours, red, yellow, green or purple, halved longitudinally, deseeded and stems removed

For the yoghurt sauce:

1/2 cup yoghurt, Greek preferred, whipped smooth

4 tablespoons mint, minced + for garnish

4 tablespoons cilantro, minced + for garnish

Salt, to taste

A pinch of hot paprika to garnish

Cook the pearl couscous according to the instructions on the box. Drain if needed and toss in the olive oil to stop the pearls from sticking. Set aside.

Heat the oil in a large frying pan on low heat and add the scallions. Sauté for 2 minutes, until the scallions are very soft. Add the garlic and cook for an additional minute. Add the paprika powder and toss well.

Add the couscous and toss well, coating the couscous pearls evenly with the paprika oil. Fry on medium heat for 2 minutes to crisp the couscous a bit.

Remove from the heat and add the lemon and lime zest and juice, as well as the mint, cilantro, and salt. Toss well to mix evenly. Taste and adjust salt, lime and herbs. The couscous should have a deep, beautiful flavour with a hint of heat.

Heat the oven to 375° F.

Fill the peppers with the couscous mix. Place in a Pyrex dish and bake for 45 minutes till the peppers are soft and the couscous has crisped.

While the peppers are cooking, make the yoghurt sauce by mixing all the ingredients. Set aside in the fridge.

Serve hot or at room temperature, garnished with fresh herbs and lime, with some of the yoghurt sauce drizzled over the peppers and more on the side.