Turkey kebabs with peppers stuffed with couscous

2_09405 TURKEY KEBABS with PEPPERS STUFFED with COUSCOUS INGREDIENTS for 4 PERSONS 600 g of Turkey Breast, 3 yellow peppers, red pepper, orange pepper, red onion, 50 g chervil, 50 g of chopped coriander, 1 garlic clove, a cm of fresh ginger, 1 teaspoon circuma, 300 g of pre-cooked couscous, 2 dl of buttermilk (buttermilk), 4 dl chicken stock, a few tablespoons of olive oil, salt and pepper. Peel and finely chop the garlic. Mix in a bowl with a teaspoon of salt. Grate ginger and add to the chopped garlic. Add the chopped coriander, stir, then mix the buttermilk smells. Cut the meat into squares; place in a Pyrex pan, pour over the sauce previously prepared, cover with foil, place in the refrigerator and let it marinate for a few hours. Wash a yellow pepper, remove the seeds and pith and cut into squares. Peel the red onion and cut it into wedges. Proceed to prepare the skewers alternating morsels of meat with cloves of onion and bell pepper squares. Add salt and pepper and brush with a little olive oil. Place on oven rack and Cook 10 minutes on each side; often rigirateli and brush again with the bottom of the marinade. Wash the peppers, cut them in half, remove the seeds and inner strands. Place on a plate lined with parchment paper, pour over a little olive oil, pepper, salt, then infornateli a few minutes without roasting your skin. Then remove them from the oven and let cool. Pour the couscous in a large bowl with the minced Chervil. Pour over the hot broth, cover and let stand 5 minutes. Mix the couscous with the rest of the chopped coriander. Fill the peppers with the couscous and serve with kebabs.