- 1 large red and 1 large yellow pepper, halved and deseeded (leave stalks on)
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 85g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 25g pine nuts, toasted
- handful black olives, roughly chopped
- 50g feta cheese, crumbled
- 50g semi-dried tomatoes, snipped, or handful cherry tomatoes, quartered
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tbsp shredded basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
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.
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.
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.