Couscous With Prawns In Peppers

Preparation:

Preparation: Remove a cap from the peppers, remove the seeds, salt them and keep them upside down to drain. Cut the prawn tails into small pieces and sauté them in a pan with a drizzle of oil, the peeled tomatoes, deseeded and roughly chopped (concassé), salt and pepper; add the couscous, 300 g of vegetable broth, mix the mixture, turn off the heat and distribute it among the prepared peppers. Place them upright in a baking tray, drizzle them with olive oil, cover each one with its lid and bake them at 200 degrees for about an hour; serve them warm completed with chopped parsley and basil. Recommended wines: Young white, dry, harmonious, fragrant: Alto Adige Terlano Sauvignon, Frascati, Pentro d'Isernia.