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Hydrate the raisins in hot water.
With the help of a food processor, mix and grind the almonds, breadcrumbs, cheese and a little olive oil.
Fill the peppers with a tablespoon of the mixture and place in a pan greased with oil. Sprinkle the rest of the filling on top and sprinkle with lemon juice. Bake in the preheated oven at 200 degrees for 10-15 minutes.
Hydrate the couscous in hot water with salt and a little olive oil.
Heat olive oil in a pan over low heat. Add onion, honey and Ras-el-hanout and leave for 10 minutes, stirring frequently, taking care not to burn.
Place the cherry tomatoes on a hot grill and cook on all sides until soft.
Add the butter to the couscous, then the lemon juice, almonds, mint, parsley, garlic, salt, pepper and caramelized onions.
Divide the couscous on plates, place a baked pepper on top and the surrounding tomatoes.