This is a classic for the vegetarian and we’ve alkalised it! Served with a nice big alkaline salad, this is warm, filling and delicious. It is another great recipe from energiseforlife.com that you can serve to the whole family (whether they’re alkalisers or not) by serving with fresh, grilled salmon.
Remember, fresh, oily fish is perfectly fine on the alkaline diet from time to time!
Cous Cous Stuffed Peppers
For the peppers:
2 red peppers (capsicums)
2 cups of cous cous
1 red onion (small)
2 cloves of garlic
A dash of Bragg Liquid Aminos (or soy sauce)
1 tablespoon of olive oil
Salt & pepper
Optional: sprinkling of sultanas
For the salad:
Handful of baby spinach
Handful of rocket
Handful of watercress
For the dressing:
Juice of 1 lemon
Olive oil to taste
1 clove of garlic, very finely chopped
Salt & pepper
First, wash the peppers and chop them in half, either way. Now lightly rub a very small amount of olive oil over them with your hands and place under the grill to cook.
Now, chop the onion finely, along with the garlic and slice the tomato into small chunks.
Then prepare the cous cous according to the packet instructions (or boil 2 cups of water, then add cous cous, removing from the heat and let stand for two minutes. Then return to a very low heat, add a tablespoon of olive oil and stir with a fork to separate grains).
While this is preparing gently warm the onion, garlic, tomatoes and optional sultanas in coconut oil in a pan. Once these ingredients have all softened add the cous cous and turn the heat right down. Add extra olive oil, the Braggs and salt & pepper to taste.
Now wash and prepare the salad and dress.
By now the peppers should have cooked and you can remove these from the grill. Some slight charring is great, and you can either leave or peel back these bits. You are looking for your pepper to be softened, warm and sweet.
Now stuff the cous cous mixture into the peppers, serve with the salad and you’re good to go!
If you’re serving with salmon, I recommend lightly steaming the salmon and serving with lemon juice and olive oil drizzled over.
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