LCBO Food & Drink Holiday 2020


STUFFED PEPPERS WITH HERBED COUSCOUS, CHICKPEAS & ALMONDS Stuffed peppers get a Moroccan makeover with a punchy pilaf of couscous, chickpeas, almonds and herbs. These vegan peppers could moonlight as a side dish— they would be terrific with leg or rack of lamb. And don’t fret about serving them hot: they are equally delicious at room temperature. 1 ⁄ cups (310 mL) vegetable stock Salt 1 cup (250 mL) whole wheat couscous 3 green onions, thinly sliced, light and dark green parts separated 2 cloves garlic, minced 1 can (540 mL) chickpeas, drained, rinsed ⁄ cup (125 mL) diced apricots ⁄ cup (80 mL) chopped cilantro ⁄ cup (80 mL) chopped flat-leaf parsley 1 tbsp (15 mL) fresh lemon juice 1 tsp (5 mL) cumin ⁄ tsp (1 mL) cinnamon Freshly ground pepper to taste 6 sweet peppers (mix of red and yellow) Lemon zest and parsley leaves to garnish 1 In a medium saucepan, heat stock over high heat. Season with salt. When it comes to a boil, stir in couscous, cover and remove from heat. Let stand 5 minutes. Fluff with fork and transfer to baking pan to cool. 2 In a small frying pan, heat 1 tbsp (15 mL) oil over medium heat. Add light sections of green 3 tbsp (45 mL) extra virgin olive oil, divided, plus more for brushing ⁄ cup (125 mL) coarsely chopped roasted almonds

10 minutes. Serve warm or at room temperature sprinkled with lemon zest and parsley leaves.

and membranes. Place pepper halves on parchment-lined bak- ing sheet. Brush both sides with oil. Season with salt and pepper. Arrange cut-sides up. Bake on middle rack until tender and charred around edges, about 30 minutes. Remove from oven. 6 Reduce oven to 375 F (190 C). 7 Using tongs, tip off any liquid inside peppers into couscous mixture. Stir couscous and stuff into pepper cavities, packing it in with back of a spoon. Return to oven and bake until cous- cous is heated through, about

onions. Cook, stirring, for 3 min- utes. Stir in dark sections and garlic. Cook 1 minute. Transfer to pan with couscous. 3 When couscous mixture has cooled, transfer to a large mixing bowl. Add chickpeas, apricots, al- monds, herbs, lemon juice, spices and remaining 2 tbsp (30 mL) oil. Season with salt and pepper. Mix thoroughly. Set aside. 4 Preheat oven to 425 F (220 C). 5 Cut peppers lengthwise in half through stems. Using a pairing knife, remove and discard seeds

Serves 6 to 8


Embrace the Mediterranean vibe of these stuffed peppers with Spanish rosé. Its expressive fruit and bright acidity resonate with the herb, chickpea and almond flavours. Gran Feudo Rosado LCBO 165845, $12.95



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