2 red bell peppers2-3 small sweet peppers
1-2 hot peppers chopped, seeds and veins removed (optional)
6 cups vegetable stock
2-3 zucchini cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon ground cumin
1 teaspoon salt
2 cloves garlic, minced
1/3 cup uncooked couscous
juice of 1 lemon

Preheat the oven to 400 degrees F.  Arrange the peppers on a baking sheet and roast them in the oven for about 30 minutes, until very soft and the skins are charred.  Remove them from the oven and put them in a covered dish for a few minutes to make the skins easier to remove.  As soon as they are cool enough to handle, peel off their skins using your fingers and slice them into thin strips.  While the peppers are roasting, combine the stock, onion, cumin, salt, and garlic in a medium soup pot.  Cook on medium heat for 30 minutes, stirring occasionally and adding the squash and hot pepper halfway through.  Add the couscous and roasted red pepper strips and cover the pot.  Remove from the heat and let is sit for about 5 minutes until the couscous is soft.  Stir in the lemon juice.  Taste and add additional salt, if needed, and serve.

adapted recipe from Devra Gartenstein's "Local Bounty".

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