Ingredients

  • Serves 4
  • 1/2 cup couscous
  • 1 cup vegetable stock
  • 4 yellow bell peppers
  • 2 Tbsp. oil
  • 1/2 onion, finely diced
  • 1 clove garlic, finely diced
  • 1/2 small eggplant, finely diced
  • 1/2 zucchini, finely diced
  • 1 carrot, finely diced
  • salt and black pepper
  • 1 egg
  • 1/4 tsp. paprika
  • 1 tsp. mint, chopped
  • 1 Tbsp. lemon juice
  • 1 cup tomato juice
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Preparation Instructions

1.Cover the couscous with 2/3 cup boiling vegetable stock and allow to swell.

2.Remove the tops and seeds from the peppers and reserve.

3.Heat the oil in a saucepan or fry pan, and gently cook the onions, garlic, and prepared vegetables.

4.Season the vegetables, and combine with couscous.

5.Add the egg and season with the paprika, mint, and lemon juice.

6.Stuff the peppers with the couscous mixture, and replace their tops.

7.Pour the tomato juice and remaining vegetable stock into the pressure cooker, and place the peppers inside.

8.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.

9.Turn down the heat. Cook for 7 minutes.

10.Turn off the heat, and release the pressure by slowly pressing the button on the handle.

11.Once all pressure is released, open the lid.

12.Remove the peppers and serve.