Couscous stuffed bell peppers

For this yummy dish you will need…Bell peppers (cut in half) because you’re going to stuff them with couscous, cut okra, peas & carrots, sweet corn, scallions, mushrooms, ginger, couscous and pork chops!

For the sauce:  Nutmeg, Cinnamon, Ginger & Brown Sugar

Step 1: All the ingredients are pretty much in the form/ size they should be with the exception of the scallions (green onions) and mushrooms so those need to be diced.

Step 2: Follow the directions on the back of the couscous box which again is very straight forward). You boil the couscous in a pot, and it comes with its own sauce mix.

Step 3: Combine all your ingredients i.e veggies in a skillet. Add a few dashes of salt(but not too much because the couscous is already salted/ flavored).  You can add your favorite herb i.e basil, I also added some creole seasoning.

Step 4: When the couscous is almost done, add it in the skillet with the veggie mix until thoroughly cooked.

When done, dish in the bell pepper (hence, stuffing).

For the sauce…Add 2 cups of water in a small pot, in addition to ginger, brown sugar, nutmeg and honey (sorry I forgot to measure but you should taste to ensure the sweetness meets your preferences) . Bring to boil.



When the sauce is thick and syrupy you know it’s ready to be used as a glaze.

Sprinkle some salt on both sides of the pork chop, and pour the glaze over it. Put it in the oven at 350F and let it bake until done ( this will take about 45mins).

End Result!

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By |March 18th, 2012|8 Comments


  1. DUPE April 5, 2012 at 8:43 am - Reply

    looks inviting and tantalizing

  2. Relentless Builder March 21, 2012 at 4:51 pm - Reply

    This has to be one of the longest titles I have seen you use in a recipe … LOL! It is also the first Couscous recipe I have read on your site. I was waiting for you to chop the bell peppers “fried-rice-style”, until I saw “cut in half.” LOL! You made couscous look attractive and colorful. I just might try this.

    • 9jafoodie
      9jafoodie March 24, 2012 at 7:38 am - Reply

      lol….it’s actually a recipe by Teet, all credits to her. you should try it.

      • Relentless Builder March 28, 2012 at 10:23 pm - Reply

        *slaps head on forehead* Yikes! My bad! Teet, please consider the comment addressed to you 🙂

  3. Myne Whitman March 20, 2012 at 12:45 pm - Reply

    looks great and recipe is not too difficult.

  4. e__victor
    e__victor March 19, 2012 at 3:29 pm - Reply

    Finished product looks very inviting.

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