How to make
Finely chop the onion, green peppers and mushrooms and grate the carrots.
Put oil in a pan and fry the vegetables and once they are fried, add 1 cup of water and chicken broth, so that they can stew.
Wait for the water to evaporate and add the couscous. Stir well and remove it from the heat.
Fill the peppers, arrange them in a baking pan, pour water (enough to cover them) and bake them at 370°F (190 degrees).
Bake until the peppers aquire an appetizing color.
Beat the eggs with the yoghurt and the oil. Pour the mixture over the peppers and leave them like that until the topping thickens.
The oven-baked stuffed peppers with couscous are ready.
