| Prep: 25 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 5g | 1g | 46g |
| sugars | fibre | protein | salt |
| 8g | 8g | 9g | 1.5g |
Why I Love Saudi Arabian Vegan Stuffed Bell Peppers with Couscous
When I first stumbled upon the Saudi Arabian dish, Vegan Stuffed Bell Peppers with Couscous, I was instantly smitten and eager to put my culinary fingerprints on it. As most of my followers know, my cooking roots are deep-seated in the soulful Creole richness and French finesse – a delightful combination that lends itself to endless culinary creativity. This vegan dish, bold yet elegant, is a testament to those roots while also being a delicious departure that connects us to a new culinary landscape.
Flavorful Fusion
My love for Vegan Stuffed Bell Peppers with Couscous is, in large part, because of its unique flavor combination. The melding of hearty couscous, aromatic spices such as cumin, coriander, and a subtle hint of cinnamon, paired with the freshness of parsley and mint, all tied together in a vibrant bell pepper is unique – with a nutrient hit from the chickpeas, briny delight of Kalamata olives, and the tangy pop of cherry tomatoes. I like to think of it as a marriage between the comforting nature of my Stuffed Bell Peppers recipe and the subtle delicacies of traditional Saudi Arabian Biryani. Both classics in their own right, and both stellar companions for this Saudi Arabian gem.
Inspiration From A Champion Of Plant-Based Cuisine
I wouldn’t dare to claim the innovation of this delectable dish. The idea of a vegan stuffed bell pepper is not new. Still, my inspiration drew heavily from Chef Rich Landau, a veritable maestro when it comes to plant-based cuisine. Combining his innovative approach with a pinch of my heritage, voilà! – the Vegan Stuffed Bell Peppers with Couscous recipe was born. Despite this not being a classical Creole or French dish, the fusion of tradition, innovation, and personal touch is what makes it an absolute winner in my kitchen.
Plating up this Vegan Stuffed Bell Peppers with Couscous dish is like serving a colorful feast on your dining table. Beyond the aesthetics, the medley of textures and flavors that erupt from every bite is an indulgence I encourage everyone to take. Whether served alongside a crisp green salad or as a stand-alone centerpiece, this recipe ensures every meal becomes an occasion.
What You’ll Need
- 6 large bell peppers (any color)
- 1.5 cups of dry couscous
- 3 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of salt
- 1 cup of canned chickpeas, drained and rinsed
- 1 cup of cherry tomatoes, halved
- 1/2 cup of Kalamata olives, pitted and chopped
- 1/2 cup of fresh parsley, chopped
- 1/2 cup of fresh mint, chopped
Method
Step One
Preheat the oven to 375°F (190°C). Wash the bell peppers, cut off their tops, and remove the seeds and ribs from inside. Place the pepper shells in a baking dish and set aside.
Step Two
Place the dry couscous in a large bowl. In a saucepan, bring the vegetable broth to a boil and then pour over the couscous. Cover the bowl and let it sit for 5 minutes to allow the couscous to absorb the broth.
Step Three
While the couscous is absorbing the broth, heat the olive oil in a frying pan over medium heat. Add the finely chopped onion, minced garlic, cumin, coriander, cinnamon, ground black pepper, and salt. Sauté until the onions are translucent, for about 5 minutes.
Step Four
Add the drained chickpeas to the pan and continue to cook for another 5 minutes to allow the flavors to come together. Next, add the halved cherry tomatoes, chopped Kalamata olives, fresh parsley, and fresh mint. Stir well and remove from heat.
Step Five
Fluff up the couscous with a fork and then combine it with the sautéed vegetables. Mix well to ensure that the flavors are evenly distributed.
Step Six
Fill the bell peppers with the couscous and vegetable mixture, pressing down lightly to pack it in. Cover the baking dish with aluminum foil and bake for 30 minutes.
Step Seven
After 30 minutes, remove the foil and bake for another 10 minutes, or until the peppers are tender and the tops are slightly browned. Allow the peppers to cool slightly before serving. Enjoy your delicious Vegan Stuffed Bell Peppers with Couscous.
