Ingredients

The following ingredients have 4 Servings
  • 4 medium-large bell peppers (I used red and yellow)
  • 1/2 cup chopped onion
  • 1 large clove garlic finely chopped
  • 1 can (15 ounces) tomato sauce
  • 1/4 cup raisins (optional)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon smoked paprika
  • 1 cup uncooked couscous
  • 1/2 cup water
  • Pine nuts, for garnish (if desired)
  • Fresh cilantro, for garnish (if desired)
  • Feta cheese, for garnish (if desired)

Instruction

  • Ideal slow cooker size: 4-Quart.
  • Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.
  • In a microwave safe bowl microwave onion and garlic until softened, 3 to 4 minutes.
  • Stir in tomato sauce, raisins (if using) cumin, salt, cinnamon and smoked paprika. Stir in couscous.
  • Divide couscous mixture evenly among peppers.
  • Pour water into slow cooker; stand peppers upright in cooker.
  • Cover and cook on LOW heat setting 5 to 7 hours, or until peppers are tender. Garnish with pine nuts, cilantro and/or feta cheese, if desired.