Mediterranean Bell Peppers Stuffed with Lamb, Mint and Couscous with Saffron Yogurt Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the red bell pepper halves on a baking tray, brush them with 1 tablespoon olive oil, and season with a pinch of salt and black pepper. Roast for 15 minutes so they soften slightly.

2. 2

   Meanwhile, place the couscous in a heatproof bowl and pour the vegetable broth or hot water over it. Cover for 5 minutes, then fluff with a fork.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the red onion and cook for 4 minutes until it starts to soften. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the ground lamb to the skillet and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Add the tomato paste, ground cumin, sweet paprika, ground cinnamon, dried oregano, salt, and black pepper.

5. 5

   Stir in the cherry tomatoes, green olives, and raisins. Cook for 3 minutes, stirring, until the tomatoes soften slightly. Remove from the heat and mix in the hydrated couscous, fresh mint, and half of the fresh parsley.

6. 6

   In a small bowl, mix the Greek yogurt with the bloomed saffron, lemon juice, 1 tablespoon olive oil, and a pinch of salt. Set the saffron yogurt sauce aside.

7. 7

   Remove the peppers from the oven and fill each half with the lamb and couscous mixture, pressing gently so they are well packed. Scatter the toasted sliced almonds over the top.

8. 8

   Return the tray to the oven and bake for 20 to 25 minutes at 190 °C / 375 °F, until the peppers are tender and the filling is heated through.

9. 9

   Serve the peppers hot with the saffron yogurt sauce spooned over or on the side. Finish with the remaining fresh parsley, a few twists of black pepper, and, if desired, a few extra drops of lemon juice.