Grilled peppers and stuffed peppers are among my favorite foods, harkening back to my Italian roots and such familiar Italian-American favorites as grilled peppers and onions.
So I’m intrigued about trying a recipe I saw in the New York Times for Tunisian grilled peppers and couscous. I’d leave out the salt, of course, and am not sure how I’d react to all the other spices included here, but I’m open to trying it sometime.
Among the ingredients are:
1/4 teaspoon ground caraway
1/2 teaspoon ground coriander
Pinch of cayenne (more to taste)
1 to 2 tablespoons lemon juice, to taste
2 to 4 tablespoons extra-virgin olive oil, to taste
1/4 cup chopped fresh parsley
This recipe comes from the Times Recipes for Health section, which sometimes has recipes I want to try immediately but other times still has too much salt in recipes for my taste. If you try these peppers before me, let me know how it is.
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