Kahwa-Spiced Stuffed Bell Peppers with Couscous & Pomegranate
Bell peppers stuffed with kahwa-infused couscous, saffron, nuts, and dried fruits, roasted and topped with pomegranate and rose petals—exotic and vibrant.
Ingredients
- Bell peppers 4 large (red, yellow, or orange), tops removed and seeds scooped
- couscous 1 cup
- Kahwa 3 tbsp
- warm water 1 cup
- olive oil or ghee 1 tbsp
- small onion 1, finely chopped
- raisins 2 tbsp
- dried apricots 2 tbsp, chopped
- almonds 2 tbsp, slivered
- pistachios 2 tbsp, slivered
- cinnamon powder ½ tsp
- salt & pepper to taste
- fresh pomegranate arils ¼ cup
- rose petals for garnish
Featuring
Directions
- 1
Preheat oven to 180°C.
- 2
Sauté onion, then add dried fruits, nuts, and cinnamon.
- 3
Stir in diluted kahwa, simmer, add couscous, and let absorb off-heat.
- 4
Stuff into bell peppers, bake 25–30 mins until tender.
- 5
Garnish with pomegranate arils and rose petals.
