Gremolata couscous-stuffed peppers

Gremolata couscous-stuffed peppers

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(12 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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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Ingredients

  • 85g couscous
    Couscous

    Couscous

    koos-koos

    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

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    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
    Parsley

    Parsley

    par-slee

    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
    Tomato

    Tomato

    toe-mart-oh

    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…

Method

  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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cookiegalore
16th Jul, 2009
5.05
I'm not one for vegetarian meals. However i found this meal very safisfying. I cooked it using rice and i also added a small chopped mushroom and a spring onion. I have made it twice now. The first time i found some of the rice went really hard (almost took a tooth out) so the second time i wrapped the peppers in foil, much better.

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