You should know: I REALLY like curry. A lot. I will curry anything, and couscous seems like the ideal carb to experiment my obsession on. So, this recipe has been knocking around in my brain for a while and I’ve tried a few versions. My last curried couscous had chopped roasted red peppers in it, but this time I decided to make the peppers the vehicle and stuff those babies. They are beautiful and delicious! These are great as a mid-week dinner with a side salad or grilled veggies, or make a double batch and bring them to a picnic or potluck to blow everyone’s mind 😉
Again, I encourage you to modify according to what you have in your pantry or what is available for you! It’s just a carb, some good curry powder, fruit for sweetness, nuts for crunch, and sweet peas to bring it all together. Oh, and a couple peppers, duh. See the end for some alternative ideas!
(Makes enough to stuff 4-5 peppers. I did 2 and saved the rest of the curried couscous to use elsewhere, your call)
2 cups couscous (I used Israeli, but it doesn’t matter)
2 tablespoons coconut oil
~ 1 1/2 tablespoons curry powder
~ 1/2 a tablespoon cumin
2 1/2 cups vegetable broth (water if you don’t have any broth)
2 green apples, any variety
A large handful of cashews (about a cup)
~ 1 1/2 cups frozen peas
1/2 a medium onion
1 garlic clove
2 bell peppers (red is best but not required. Just be warned that if you use yellow it will be a very yellow dish…)
A little extra curry power and cumin
First, make the couscous. I did this bit the day before, so that’s an option. Just add a little extra olive oil after cooking if you’re leaving it overnight to prevent too much clumping.
Preheat the coconut oil in a medium sized pot or pan with a lid. When it has melted, add the curry power and cumin and stir into the coconut oil. It makes sort of a paste. Add in the vegetable broth and couscous, stir and bring to a boil. Reduce heat to low and cover, and leave until all the broth has been absorbed ( about 15-20 minutes depending in the type of couscous).
Ok cool, so your curried couscous is ready. Now, preheat your oven to 400 degrees. Half your bell peppers, remove all the seed web things from the inside, and place on a baking tray, ready to be stuffed. Set aside.
So now you have the couscous set aside and the peppers set aside ready to be stuffed. Next is the veggie prep – but don’t worry, you just need to finely dice 1/2 a medium onion and chop the 2 apples. Done.
Now get out your wok or large nonstick pan. Add a swig of olive oil and heat the pan up. Add the onion and cook for a few minutes – until it starts to brown a bit and smells fragrant. Now add the apples. I know, onions and apples, things are getting a little weird, but stick with me. When the apples have softened a bit, add in the peas. From frozen is fine. Stir them in and let cook for a few minutes. At this point I added some black pepper and a little extra curry powder and cumin, just to get the flavors going in there. Probably around a teaspoon of each. It’s optional. Mince in a garlic clove somewhere around this time too.
When the peas have defrosted and everything is cooking together and looks good, mix in the curried couscous and the cashews. I added a little more olive oil at this time, too. Combine everything really well and allow to cook together for about 5 minutes, stirring it a lot. Just make sure it all gets mixed in really well. The apple pieces should have turned a little yellow from the curry of the couscous.
Remove the wok from the heat and stuff the curried couscous mixture into the peppers. Bake at 400 until the tops look crispy and golden. 🙂
Notes and things:
- This curried couscous is also just really good on its own. Serve over greens for lunch.
- Put a poached egg on top. So flipping good.
- Or, eat in a pita with hummus!
- Got extra cashews? Grind in the food processor with nutritional yeast and a pinch of salt to make vegan Parmesan! 1 cup cashews to 1/3 cup nutritional yeast. Great on vegan pizza.
- Or, add the cashews to a stir fry!
- If you don’t have apples, try raisins instead.