4 Portions

• 1 small red onion, chopped
• 2 tablespoons dried apricots, coarsely chopped
• 2½ tablespoons roasted almonds, coarsely chopped
• ¾ cup couscous
• 1½ cups chicken stock
• 1 pinch lemon zest
• 2 spring onions, finely chopped
• 4 teaspoons fresh mint leaves, roughly chopped
• ½ bunch fresh coriander
• Salt
• fresh pepper

Piementos al horno


1. First, remove the tops of the bell peppers, then remove the cores and lightly fry or grill the peppers on all sides, taking care that they don't get too soft. Next, braise the red onion along with the apricot and almonds on a low heat.

2. Add the couscous and lemon zest to the warm chicken broth and let the whole thing simmer for 10 minutes.

3. Next, stir in the herbs (spring onions, mint, coriander), spices and apricot/almond mixture. Once everything is flavored and seasoned to your satisfaction, fill the peppers with the mixture.

4. If you wish you can  use the tops of the peppers as decoration.