We threw them back in the oven for a caramelized top and whipped up a green dressing to be drizzled on top. This meal is as simple as it is beautiful. You’re bound to impress. Cook, relax and enjoy!
What you'll need: 2 bell peppers- 1 red, 1 orange ¾ cup israeli couscous 4 oz shallots 8 oz broccoli rabe ¼ cup golden raisins 1 tablespoon red wine vinegar fresh parsley 1 clove garlic 1 oz Parmesan olive oil coarse salt
Equipment: rimmed baking sheet grater, zester or microplane pot strainer
Recipe steps: 1. Roast peppers Preheat oven to 400°F. Cut peppers in half lengthwise. Remove seeds, stem and core. Place peppers cut side open on a rimmed baking sheet and drizzle with 1 tablespoon olive oil and season with pepper and ½ teaspoon salt, bake until they soften, 20 minutes.
Cook couscous Bring a pot of salted water to a boil. Add couscous to the water and cook until al dente, about 8 minutes. Drain.
Cook broccoli rabe Cut ends off shallots, cut in half, peel and thinly slice. Trim ends of broccoli rabe then finely chop leaves and stems. Heat 1 tablespoon olive oil in a skillet over medium high. Add shallots, broccoli rabe and 1 teaspoon salt and sauté until softened and a bit charred, about 5 minutes.
Finish couscous Stir shallots and broccoli rabe into couscous. Grate cheese. Stir ⅔ of the cheese into couscous along with raisins, 1 tablespoon olive oil and ½ teaspoon salt.
Finish peppers Stuff peppers and sprinkle with remaining cheese. Bake until peppers are soft and warmed throughout, 10 minutes.
Make dressing Meanwhile, remove parsley leaves from stems and finely chop. Peel and finely chop garlic. Whisk together 3 tablespoons oil, vinegar, chopped parsley, garlic, and ½ tsp salt. Drizzle over peppers. Enjoy!