#couscousdish

These stuffed peppers with turkey and couscous are a tasty and healthy meal. They have a lot of flavor and are a good choice for dinner.

Ingredients: 4 large bell peppers. 1 lb ground turkey. 1 cup couscous. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1/2 cup chicken broth. 1 tsp ground cumin. 1/2 tsp paprika. Salt and pepper to taste. 1/2 cup shredded cheese optional. Fresh parsley for garnish optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Peel the bell peppers and cut off the tops. Then take out the seeds and membranes. Put them away. Warm up the ground turkey in a big pan over medium-low heat until it's no longer pink. As it cooks, break it up into little pieces. Put the minced garlic and chopped onion into the pan with the turkey. After a few minutes of cooking, the onion should be clear. You can add the chicken broth, ground cumin, paprika, salt, and pepper, along with the diced tomatoes and their juices. Combine well. Turn the heat down to low, cover, and cook for five minutes or until the couscous soaks up the liquid and gets soft. Put some turkey and couscous inside each bell pepper. Put the stuffed peppers in a baking dish. If you want, you can top each pepper with shredded cheese. Put the baking dish in a hot oven and cover it with foil. Bake for 25 to 30 minutes, or until the peppers are soft. Take off the foil and bake for another 5 to 10 minutes, or until the cheese melts and bubbles if you used it. Add fresh parsley as a garnish if you like. Glad you liked the stuffed peppers! Keep them hot!

Prep Time: 20 minutes

Cook Time: 40 minutes

A tasty and spicy roasted tomato soup with couscous to add some texture. Great for a cozy meal that fills you up.

Ingredients: 1.5 lbs tomatoes, halved. 1 onion, chopped. 3 cloves garlic, minced. 2 tbsp olive oil. 1 tsp cumin. 1 tsp smoked paprika. 1/2 tsp red pepper flakes. 4 cups vegetable broth. 1/2 cup couscous. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Preheat oven to 400F 200C. Place halved tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes until tomatoes are caramelized. In a large pot, saut chopped onion and minced garlic in olive oil until softened. Add cumin, smoked paprika, and red pepper flakes. Cook for an additional 2 minutes. Transfer roasted tomatoes to the pot and add vegetable broth. Bring to a simmer and let it cook for 15-20 minutes. Meanwhile, cook couscous according to package instructions. Blend the soup until smooth using an immersion blender or regular blender. Season with salt and pepper to taste. Serve the soup hot, with a spoonful of cooked couscous in each bowl. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 45 minutes

If you're grilling this summer, these Roasted Veggie Kabobs will taste great and be good for you. Herbs and colorful vegetables work together to make a delicious dish that's great for both vegans and vegetarians. You can eat them with couscous or rice as a main dish or as a side dish.

Ingredients: 2 bell peppers, cut into chunks. 2 zucchinis, sliced into rounds. 1 red onion, cut into wedges. 1 pint cherry tomatoes. 8 button mushrooms. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Warm up the grill over medium-high heat. Pepper, oregano, thyme, salt, and olive oil should all be mixed together in a large bowl. Combine well. Switch between bell peppers, zucchinis, red onions, cherry tomatoes, and mushrooms as you thread the vegetables onto the wooden skewers. Brush the vegetable skewers all over with the olive oil mixture, making sure there are no gaps. Put the kabobs on a grill that has already been heated up. Cook for 10 to 15 minutes, turning them over every so often, until the vegetables are soft and slightly charred. Hot roasted vegetable kabobs should be served with your favorite dipping sauce or a drizzle of balsamic glaze. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delightful combination of prawns, clams, tomatoes, and feta cheese come together in a rich and flavorful sauce, served over fluffy couscous.

Ingredients: 200g prawns, peeled and deveined. 200g clams, scrubbed and cleaned. 400g canned diced tomatoes. 100g feta cheese, crumbled. 200g couscous. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 onion, finely chopped. 1 teaspoon dried oregano. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook couscous according to package instructions. Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, saut until softened. Add prawns and clams, cook until prawns turn pink and clams open. Stir in diced tomatoes, dried oregano, paprika, salt, and pepper. Simmer for 5-7 minutes until flavors meld. Sprinkle crumbled feta cheese over the sauce. Serve the seafood sauce over cooked couscous. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes