Red peppers with couscous

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olive magazine

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Recipe by olive magazine

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1. Rub the peppers with oil and grill them on both sides until they are soft. If you like them without their skin, keep grilling the skin side until it peels off easily.
2. Put the couscous in a bowl and just cover with boiling water. Cover and leave to swell for 5 minutes. Stir the lemon,feta, coriander and orange juice into the couscous and season well. Fill the peppers with a couple of spoonfuls of couscous, drizzle over a little oil and serve with any remaining couscous.

Per serving

400 kcalories, protein 13.1g, carbohydrate 59.8g, fat 13.7 g, saturated fat 5.5g, fibre 2.4g, salt 1.4 g

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• Food Glorious Food

  28 September 2009

  Food Glorious Food rated and commented on this recipe

  

  I used fresh parsley and garlic in the couscous mix too and chicken skewers alongside

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Ingredients

• 2 red peppers , halved and stalks removed
• 1 teacupful couscous
• 1 small preserved lemon or ½ large, pulp discarded, skin shredded (see below for recipe)
• 75g feta cheese , crumbled
• 1 handful coriander , chopped
• 1 orange , juiced
• olive oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian

Ingredients

• 2 red peppers , halved and stalks removed
• 1 teacupful couscous
• 1 small preserved lemon or ½ large, pulp discarded, skin shredded (see below for recipe)
• 75g feta cheese , crumbled
• 1 handful coriander , chopped
• 1 orange , juiced
• olive oil

Per serving

400 kcalories, protein 13.1g, carbohydrate 59.8g, fat 13.7 g, saturated fat 5.5g, fibre 2.4g, salt 1.4 g

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