Gremolata couscous-stuffed peppers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 85g couscous
- 2 tbsp raisins
- 50ml hot vegetable stock
- 1 tsp clear honey
- 1 lemonzest and juice
- 2 garlic cloves
- small bunch flat-leaf parsley
- 150ml low-fat natural yogurt
- 2 tomatoesroughly chopped
- 2 red peppershalved, cores removed
- 1 tbsp olive oil
Nutrition: per serving
- kcal302
- fat8g
- saturates1g
- carbs52g
- sugars30g
- fibre4g
- protein9g
- salt0.23glow
Method
step 1
Heat oven to 190C/170C fan/gas 5. Put the couscous and raisins in a heatproof bowl. Stir together the stock, honey and lemon juice, then pour over the couscous. Cover and leave to absorb for 5 mins.
step 2
Meanwhile, make the gremolata. Place the lemon zest, garlic and parsley in a mini food processor, then whizz until fine (or finely chop everything together). Stir 1 tbsp of this mixture into the yogurt, then set aside. Stir the remaining mixture into the couscous with the tomatoes and some seasoning.
step 3
Spoon the couscous mixture into each pepper half, then sit them in a small roasting tin. Drizzle with oil, then bake for 40 mins until the peppers are tender. Serve with the yogurt and a simple green salad on the side.
