Roasted Red Peppers with Lentil Couscous
Pepper halves stuffed with couscous and lentils, roasted until crispy.
Ingredients
- 1 cup Black lentils
- 3 cups Water
- 2 cloves Garlic
- 1 tbsp Fogato chicken bouillon
- ¼ tsp ground Coriander
- ¼ tsp ground Cardamom
- ¼ tsp ground Cumin
- 1½ cups Fogato pearled couscous
- 1½ lb Chicken thighs or drumsticks (optional)
- 1 tbsp Fogato mediterranean meat blend (optional)
- 1 large leek or 1 onion Leek or onion
- 4 cloves, minced Garlic
- 2 tbsp Olive oil
- about 2 cups Water
- 2 tsp Fogato chicken bouillon
- 1 tsp Sumac
- 1 tbsp Za'atar
- ⅓ cup Olives, sliced
- ¼ cup Fogato sun-dried tomatoes
- 2 tbsp Capers
- ½ cup Fogato tzatziki
- 4 Red bell peppers
- 1 tbsp Olive oil
- a pinch Salt
- 2 tbsp chopped Dill
- ½ cup Greek yogurt
- ½ cup Fogato tzatziki
Steps
- Put the lentils, water, garlic, bouillon, coriander, cardamom and cumin in a pot and bring to a boil.
- Turn it down to a simmer and cover with a lid until the water has cooked off and the lentils are tender.
- Preheat the oven to 375°F. If using chicken, coat it in the drumstick seasoning. You can do this the night before.
- Heat the oil in an oven-safe cast iron over medium. Add the leeks or onion and cook until soft, then the garlic for 30 seconds.
- Add the couscous and stir until it smells toasty and turns golden.
- Add the olives, sun-dried tomatoes, capers and chicken. Sauté for a minute.
- Add water using the ratio on your package, plus the bouillon paste, sumac and za'atar. Stir for about 30 seconds and bring to a boil.
- Take it off the heat, cover with foil or a lid, and bake: about 20 min without chicken, 25 min with boneless thighs, 35–40 min with bone-in drumsticks.
- When the couscous is tender and the chicken reads 175°F, uncover, switch to broil and broil 2–4 min until slightly crispy on top. Watch it closely.
- Top with Greek yogurt or tzatziki.
- Heat the oven to 425°F. Halve the peppers lengthwise, pull out the seeds, and rub them with oil and a pinch of salt.
- Mix the couscous and lentils together.
- Fill each pepper half with the mixture and set them in a baking dish.
- Roast until the peppers are soft and charred at the edges and the tops are crispy.
- Top with dill and Greek yogurt.
Greek yogurt: full-fat is my pick.
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