- 8 red pointed pepper
- 1 pinch Saffron
- ⅔ cup raisins
- 1 ½ cups hot Chicken broth
- ⅞ cup Couscous
- 1 Tbsp Curry powder
- 1 ½ tsps Garam Masala
- ¾ cup toasted slivered almonds
- 0.333 cup toasted Pine nuts
- 2 tsps finely chopped shallots
- freshly milled Black pepper
- ¼ cup butter
- 2 cloves garlic cloves (crushed)
- 8 small, stalks bay leaves
- melted butter (for basting)
Cut the peppers in half lengthways. Remove the seeds and blanch in boiling, salted water for 2 - 3 minutes. Now place immediately into cold water and drain.
Place the saffron threads, raisins butter and garlic in the hot chicken broth. Pour the broth over the couscous and soak for about 30 minutes. Season to taste with curry powder, garam masala, almond flakes, pine nuts, shallots, salt and pepper. Stuff the pointed peppers with the couscous mixture and use a bay leaf stalk to secure the two halves. Brush with melted butter and place under the broiler for about 15 minutes (low heat). Keep turning the peppers and brushing them with melted butter.
In the meantime make the yoghurt. Mix the yoghurt with the milk, lemon juice, chili powder, cayenne pepper and paprika powder. Season to taste with salt.
Place the peppers onto 4 plates, pour a little chili yoghurt over the top and serve.