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🍽️ Vegetables stuffed with spicy couscous filling

313 kcal · 30 min · 4 servings

Ingredients

• 160 g Couscous
• 2 Shallots
• 100 g small mushrooms
• 3 bulbs fennel
• salt
• pepper
• 2 tsp. cayenne pepper
• 3 tbsp. olive oil
• 1 tbsp. lemon juice
• 4 pointed peppers
• 30 g parmesan block (30% fat in dry matter)

Instructions

1. 1. Place the couscous in a bowl and cover with lukewarm water. Let it soak for 15 minutes.
2. 2. Peel the shallots and dice them finely.
3. 3. Clean the mushrooms and slice them.
4. 4. Place the soaked couscous in a sieve and let it drain well.
5. 5. Wash the fennel and pick off the green fronds. Set the fronds aside.
6. 6. Cut the fennel bulbs in half lengthwise.
7. 7. Remove 1 to 2 inner layers from the center of the fennel halves.
8. 8. Chop the removed fennel layers into small pieces.
9. 9. Mix the drained couscous with the shallots, mushrooms, chopped fennel, and fennel fronds.
10. 10. Season the mixture with salt, pepper, and cayenne pepper.
11. 11. Stir olive oil and lemon juice into the couscous mixture.
12. 12. Wash the bell peppers and remove the stem bases.
13. 13. Remove the core from the bell pepper.
14. 14. Stuff the hollowed-out fennel halves and the pointed peppers with the couscous mixture.
15. 15. Place the stuffed vegetables in a stainless steel grilling pan on the hot grill.
16. 16. Cover the pan and cook the vegetables for 15 to 20 minutes.
17. 17. Grate the Parmesan cheese coarsely.
18. 18. Sprinkle the Parmesan over the fennel bulbs just before serving.

Nutrition per serving

• kcal: 313
• Protein: 12 g · Fett/Fat: 11 g · Carbs: 40 g