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  • 1 large red and 1 large yellow pepper
    halved and deseeded (leave stalks on)
  • 85g couscous
  • 25g pine nuts
    toasted
  • handful black olives
    roughly chopped
  • 50g feta cheese
    crumbled
  • 50g semi-dried tomato
    snipped, or handful cherry tomatoes, quartered
  • 2 tbsp shredded basil

Nutrition: per serving

  • kcal321
  • fat15g
  • saturates4g
  • carbs37g
  • sugars13g
  • fibre4g
  • protein11g
  • salt1.4g
    low

Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.

  • step 2

    Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.

RECIPE TIPS
COUSCOUS SALAD

The couscous stuffing can be served as a salad in its own right - good for a packed lunch. Simply place in a lidded container and top with a handful of mixed salad leaves. Stir through just before eating.

Recipe from Good Food magazine, June 2010

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A star rating of 4.2 out of 5.49 ratings
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