I created this dish to show the versatility of our Flameware Tagine.
This recipe is adapted from a slow cooker recipe. This was also my first time making a dish with Israeli couscous, and I am excited to have discovered a new ingredient to add to my future creations.
6 large bell peppers (I use the 4 bump peppers because they stand up better)
Did you know? 4 bump are female, and 3 bump are male. Female peppers have more seeds, and therefor are heavier and more expensive.
3 tablespoons olive oil
1 small yellow onion — minced
2 cups cooked Israeli couscous
1 1/2 cups cooked lentils — drained (I used red, but any will do)
1/3 cup sun-dried tomatoes — reconstituted or oil
packed, drained and chopped
1 tablespoon minced fresh flat-leaf parsley
1/4 teaspoon dried oregano
salt and freshly ground pepper to taste
1/3 cup tomato paste
2 tablespoons orange juice
1/2 teaspoon Dijon mustard
1 cup water
1/4 teaspoon cayenne pepper
Slice off the tops of the peppers and remove and discard the seeds and
membranes. Removing the stems, chop the pepper tops and set aside.
Arrange the peppers upright in your tagine.
Heat 1 tablespoon of the oil in a large flameware skillet over medium heat. Add the onion and chopped pepper tops, and cook until softened, about 5 minutes.
I steamed my couscous in my veggie steamer. I made sure to leave the lid on, and tried to limit my fluffing. It was ready after about 20 minutes. My lentils were cooked in my flameware saucepan. 1 1/2 cups lentils and 1 cup water over medium heat for about 15 minutes. (cook until water is absorbed)
In a medium-size mixing bowl, combine the couscous, lentils, onion mixture, sun-dried tomatoes, parsley, and oregano and season with salt and black pepper to taste. Mix well and spoon into the pepper cavities, packing lightly.
In the same bowl, combine the tomato paste, orange juice, sugar, mustard, and water, stirring to blend. Add the cayenne and season with salt and black pepper to taste.
Pour over and around the arranged peppers in the tagine. Cover and bake for 4 hours at 400 degrees, until the peppers are fork-tender but still hold their shape.
Remove from oven, and let stand 15 minutes. You can serve this meal right from your tagine. I reheated this the following day, and put it on top of a bed of greens for lunch.
