Gremolata couscous-stuffed peppers

Gremolata couscous-stuffed peppers

  • Rating: 4 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal302
fat8g
saturates1g
carbs52g
sugars30g
fibre4g
protein9g
low insalt0.23g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 4 out of 5.13 ratings
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