Couscous-Stuffed Poblano Peppers page

Step by Step method

Step 1.

Make the lemon yogurt & serve your dish

Step 2.

Evenly stuff each prepared pepper with the filling (you may have extra for serving). Bake 8 to 10 minutes, or until the filling is heated through and the peppers are tender when pierced with a fork. Remove from the oven. Let stand at least 2 minutes before serving.

Step 3.

Stuff & bake the peppers

Step 4.

To the pot of cooked couscous and spinach, add the capers, chopped pickled peppers, half the cheese (crumbling before adding) and dressing. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Carefully cut a lengthwise slit in each cooled poblano pepper, keeping one side intact. Carefully open each pepper. Using a spoon, remove the ribs and seeds. Thoroughly wash your hands immediately after handling.

Step 5.

Make the filling & prepare the peppers

Step 6.

Meanwhile, roughly chop the pickled peppers. Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the tahini, the juice of 2 lemon wedges, 2 tablespoons of water, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Whisk until smooth. Taste, then season with salt and pepper if desired.

Step 7.

Prepare the remaining ingredients & make the dressing

Step 8.

Meanwhile, in a medium pot, combine the couscous, raisins, a big pinch of salt, and 3/4 cup of water; stir to combine. Heat to boiling on high. Once boiling, place the spinach on top of the couscous. Turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Stir until combined and the spinach is slightly wilted.

Step 9.

Cook the couscous & spinach

Step 10.

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Place the poblano peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 12 to 14 minutes, or until browned and blistered. Leaving the oven on, remove from the oven. Set aside to cool at least 5 minutes.

Step 11.

Meanwhile, in a bowl, combine the yogurt, the juice of the remaining lemon wedges, and a drizzle of olive oil. Season with salt and pepper. Divide the lemon yogurt between two dishes and spread into an even layer. Top with any remaining filling and the baked peppers. Garnish with the almonds, remaining cheese (crumbling before adding), and a drizzle of olive oil. Enjoy!

Step 12.

Roast the peppers