moroccan

Stuffed Bell Pepper with Spiced Couscous and Raisins

Name: Stuffed Bell Pepper with Spiced Couscous and Raisins
Yield: 1 serving
Cuisine: moroccan
Ingredients: 168 g bell pepper; 73 g couscous (dry); 84 g cooked chickpeas, drained; 19 g raisins; 14 g olive oil; 2 g ras el hanout; 9 g parsley, chopped; 8 g lemon juice; 1 g salt; 107 g water, boiling (for couscous)

This baked dish pairs bell pepper with couscous, raisins and cooked chickpeas, drained. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian Vegan

Set your calorie target 650 kcal

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Estimated macros per portion

18 g Protein

106 g Carbohydrates

18 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

168g bell pepper 52 kcal
73g couscous (dry) 270 kcal
84g cooked chickpeas, drained 138 kcal
19g raisins 57 kcal
14g olive oil 124 kcal
2g ras el hanout 6 kcal
9g parsley, chopped 3 kcal
8g lemon juice 2 kcal
1g salt 0 kcal
107g water, boiling (for couscous) 0 kcal

Cooking instructions

bell pepper
Heat oven to 400 F. Halve the bell pepper lengthwise and remove seeds.
couscous (dry)saltwater
In a small bowl, pour hot water over couscous with a pinch of salt. Cover 5 minutes, then fluff with a fork.
couscous (dry)cooked chickpeasraisinsolive oilras el hanoutparsley
Stir raisins, chickpeas, olive oil, ras el hanout, and parsley into the couscous.
bell peppercouscous (dry)water
Fill the pepper halves with the couscous mixture. Place in a baking dish with a splash of water in the bottom.
bell pepperlemon juice
Bake 25-30 minutes until pepper is tender and filling is hot. Finish with lemon juice and serve.