Peppers Stuffed with Couscous

For peppers stuffed with couscous, soak the couscous in 1/4 liter of water for 15 minutes.

Crumble onto a sieve and steam with star anise over steam for 30 minutes.

Pour 100 ml of water over it and let it soak for another 15 minutes.

Meanwhile, cut the tops off the peppers and hollow them out.

Coarsely dice the melanzane and zucchini, and finely dice the garlic clove and onion. Peel, seed and chop the tomatoes. Sauté vegetables in olive oil, season with salt and pepper.

Add wine and chicken stock and cook until al dente. Mix with the cooked couscous. Fill the peppers with it. Place the lid on top.

For the sauce, roughly chop tomatoes. Heat olive oil in a roasting pan. Sauté the diced onion in it. Add the stuffed peppers, the chopped tomatoes, the thyme and the bay leaf. Steam in the oven at 180 degrees for 25 minutes.

Remove the peppers with the couscous.

Mix the stock for the sauce, strain and season with salt and pepper.

Pour the sauce over the peppers stuffed with couscous and serve.

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