Gremolata couscous-stuffed peppers

Gremolata couscous-stuffed peppers

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(11 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 2

This wholesome, Moroccan-style veggie dish is filled with flavour - make double and take for your lunch

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
302
protein
9g
carbs
52g
fat
8g
saturates
1g
fibre
4g
sugar
30g
salt
0.23g

Ingredients

  • 85g couscous
  • 2 tbsp raisins
  • 50ml hot vegetable stock
  • 1 tsp clear honey
  • zest and juice 1 lemon
  • 2 garlic cloves
  • small bunch flat-leaf parsley
  • 150ml tub low-fat natural yogurt
  • 2 tomatoes, roughly chopped
  • 2 red peppers, halved, cores removed
  • 1 tbsp olive oil

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Method

  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.
  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.
  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.

Recipe from Good Food magazine, August 2009

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Comments

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lumene's picture
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This was a wonderful dish. I occasionally bring lunch to work and this is a healthy and a tasty option. It's definitely recommendable to wrap the peppers in a foil so that the couscous won't get dry and hard.

lindaharrower's picture
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I didn't find this at all tasty. Very bland, and the raw garlic in the yoghurt was quite unpleasant and left an aftertaste.

knocknock's picture
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Absolutely delicious!! Will definitely be making this again.

susancoffey's picture

Thanks for the tip about the foil. These turned out to be delicious, even though I omitted the whole yoghurt part in order to make them vegan.

khaddoroshik's picture
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I had grilled the peppers earlier -- but think it lost its shape - so would not do that. Added feta and spring onions to couscous mixture

mikaela285's picture
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Delicious! Double it, because if it tastes as good as the ones we had you'll want more than a few... seriously though, for me this is quite a light dinner so if you have a big appetite think bigger!

mdcbc2's picture
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That was really nice! I covered the peppers with foil paper for the first half an hour to prevent the couscous drying out. It worked! However I am not convinced that the peppers were at their best. I am definitely going to try this dish again, but I might consider roasting the peppers first and when they are nearly done add the couscous. I will let you know ;)

notmum's picture
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The couscous tasted wonderful until it was cooked in the oven, then it went dry and crispy, the raisins that were on the top burnt and the whole thing went bland. Like the first reviewer even when using couscous not rice I would say wrap well with foil!

cookiegalore's picture
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I'm not one for vegetarian meals. However i found this meal very safisfying. I cooked it using rice and i also added a small chopped mushroom and a spring onion. I have made it twice now. The first time i found some of the rice went really hard (almost took a tooth out) so the second time i wrapped the peppers in foil, much better.

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