- 85g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 2 tbsp raisins
- 50ml hot vegetable stock
- 1 tsp clear honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 garlic cloves
- small bunch flat-leaf parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 150ml tub low-fat natural yogurt
- 2 tomatoes, roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 red peppers, halved, cores removed
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.
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.
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.