- Red Peppers Stuffed With Couscous.jpg (156.37 KiB) Viewed 703 times
Preparation Time: 15 minutes
Cooking time: 35 minutes
Serves: 4
If served as four portions, provides 232 cals, 7g fat (of which 1.5g saturates), 11.5g sugar and 0.8g salt per portion.
Ingredients
- 100g (4oz) of couscous
- 4 red peppers
- 1 vegetable stock cube
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, crushed
- 2 medium courgette, 2 centimetre cubed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 80g (2½oz) cherry tomatoes, quartered
- Zest and juice ½ lemon, plus wedges to serve
- 25g (1oz) pack flat-leaf parsley, finely chopped
- Salt and pepper
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Make the couscous as per packet instructions, using a stock cube to flavour.
3. Boil a pan of water, immerse the peppers whole and boil for 3 minutes. Remove, cut in half length ways and remove the seeds.
4. Heat the oil in a pan and fry the onion until soft. Add the garlic, courgette, cumin, coriander and oregano on low for 10 minutes, stirring occasionally, until softened.
5. Add the fried veg, tomatoes, lemon zest and juice, and ¾ parsley into the prepared couscous. Season with salt and pepper and mix.
6. Arrange the peppers in a roasting dish, cut side up, and stuff with the couscous mixture. Cover with foil and roast for 15 minutes. Remove the foil and cook for 10 minutes until the peppers are soft.
7. Top with the remainin parsley.
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