Boats with couscous and shiitake

Description

Couscous, cereals came to us from Africa, so I think that the monkey will come running to enjoy this dish. Bright, festive and lean, not just for the monkeys. Elastic and crunchy peppers filled with soft stuffing with mushrooms with spicy notes of pickled gherkins.

Ingredients

Pepper

2 piece
Couscous

50 g
Olives

10 piece
Leeks

1 piece
Oyster mushrooms

200 g
Olive oil

4 Tbsp
Gherkins

6 piece
Salt

1 pinch
Black pepper

1 pinch

Cooking

First, make grits so you have time to swell and cool down.

Couscous pour into a bowl, add olive oil 1 tbsp. spoon, salt, pepper and pour boiling water of 1:2, stir, cover and leave for 5 minutes. Then stir and let stand for 5-minute without the lid if it seems that the barley is too dry, add 1 tablespoon of butter. Allow to cool.

While grits are squared away, do some other components of the filling. Leeks cut into rings (white part) and fry for 1 minute with 1 tbsp olive oil

Oyster mushrooms coarsely cut and send to the onions and fry for 5-6 minutes. Allow to cool slightly.

And do pumps where? And here it is -- Large bell pepper wash, cut in half, leaving the tail, remove the white membrane and seeds.

The two halves of pepper lubricate with silicone brush 1 tablespoon olive oil...

and fry on the grill or grill pan for 1.5 minutes on each side, just to the pepper wasn't fresh, and only lightly to remove the elasticity and firmness of the fruit.

Mix the cooled barley, mushrooms with onions, add cut into rings olives and chopped into slices gherkins, season with salt, if suddenly is not salty. Mix well.