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Takes: 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 200g couscous
- 1 garlic clove, crushed
- 4 tbsp olive oil
- 1 tbsp lemon juice
- Pinch of ground cumin
- Salt and freshly ground black pepper
- 4 large pointed peppers, halved lengthways and deseeded
- 250g buffalo mozzarella, drained and rougly chopped
- 200g cherry tomatoes, halved or left whole
- ½ red onion, finely sliced
- 2 spring onions, sliced
Method
1. Preheat oven to 200°C/Fan 180°C/Gas Mark 6 and line a baking tray with baking paper. Cook the couscous according to the pack instructions.
2. Meanwhile, mix the garlic with 3 tbsp of the oil, the lemon juice and the cumin. Season with salt and pepper. Add to the couscous and stir through.
3. Divide the couscous between the pepper halves and place on the prepared baking tray. Scatter over the mozzarella, tomatoes and red onion. Drizzle over the remaining 1 tbsp of oil. Bake for 10 - 12 minutes until the peppers have softened and the filling is piping hot. Scatter over the sliced spring onion. Serve immediately.