Gremolata couscous-stuffed peppers

Gremolata couscous-stuffed peppers

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(13 ratings)

Prep: 15 mins Cook: 40 mins


Serves 2
This wholesome, Moroccan-style veggie dish is filled with flavour - make double and take for your lunch

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal302
  • fat8g
  • saturates1g
  • carbs52g
  • sugars30g
  • fibre4g
  • protein9g
  • salt0.23g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments, questions and tips

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11th Jan, 2015
Just made and was yummy and moist, but did make some adjustments based on comments below. Only use one garlice clove as raw in the yoghurt. Roasted the peppers for about 10 mins before filling them with the couscous mixture. I also added one mushroom and one spring onion finely chopped, some cumin and Moroccan spice, some fresh coriander and a tablespoon of pine nuts (forgot the tomatoes). When i put th the peppers in the oven i put them in a tin for about 20-30 mins. They were lovely and moist and not dried out at all so great tip - thanks
Minion Milly
17th Nov, 2014
Made this tonight - lovely, healthy and very tasty. I gave the peppers a head start by halving and roasting them skin side up for 15 mins before flipping them over and adding the filling for another 6 or 7 mins uncovered. They didn't dry out at all! I will certainly make this again!
18th Nov, 2012
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.
25th Oct, 2012
I didn't find this at all tasty. Very bland, and the raw garlic in the yoghurt was quite unpleasant and left an aftertaste.
17th Sep, 2012
Absolutely delicious!! Will definitely be making this again.
27th Apr, 2012
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.
4th Jan, 2012
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
9th Aug, 2011
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!
24th Jul, 2011
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 ;)
24th Jul, 2009
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!


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