Stuffed Yellow Peppers With Israeli Couscous and Pesto

The large spherical couscous that we know as Israeli couscous actually has its origins in North Africa, where it is called muhamma. In Middle Eastern markets, you may find it labeled maghribiyya.

Ingredients

• 5 tablespoons extra virgin olive oil
• 1 cup Israeli couscous
• Salt to taste
• 1 large garlic clove (more to taste)
• 1 cup fresh basil leaves
• ¼ cup freshly grated Parmesan
• 3 large yellow peppers, cut in half lengthwise and seeded
• 2 cups tomato purée or homemade tomato sauce
• Freshly ground pepper to taste
• Fresh basil leaves for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    278 calories; 13 grams fat; 2 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 7 grams protein; 3 milligrams cholesterol; 211 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves six

Preparation

1. Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan. Add the couscous. Stir until the couscous begins to color and smell toasty. Add 2 cups water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 15 minutes or until the couscous is tender. Drain.
2. Turn on a blender or a food processor fitted with the steel blade. Drop in the garlic. When it is chopped and adhering to the sides of the blender jar or food processor bowl, stop the machine and scrape down the sides. Add the basil leaves and salt to taste. Turn on the machine, and add the remaining olive oil. Process until smooth. Add the cheese, and blend until incorporated.
3. Preheat the oven to 350 degrees. Oil a lidded casserole large enough to accommodate all of the peppers. Combine the couscous and pesto. Stir together. Taste and adjust seasonings, adding salt and pepper to taste. Fill the halved peppers with this mixture, and arrange in the casserole. Pour the tomato sauce or purée into the dish. Cover and bake 45 minutes to an hour until the peppers are soft but still hold their shape. Remove from the heat, and serve hot or at room temperature, with some of the tomato sauce spooned over the top. Garnish with basil leaves.

• Advance preparation: The cooked couscous will keep for three or four days in the refrigerator. The peppers can be made a day ahead and reheated or served at room temperature.

1 hour 15 minutes