- 100g wholewheat couscous, rinsed and drained
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 3 tbsp raisins
- bunch parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 25g pine nuts
- 100g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- pinch of cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 290g jar grilled whole peppers, drained and rinsed
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
Heat oven to 180C/160C fan/gas 4. Put the couscous and raisins in a bowl with a pinch of seasoning and just cover with boiling water. Leave to stand for 5 mins.
Fluff the couscous with a fork and stir through the parsley, pine nuts, half the feta, the cinnamon and 2 tbsp of the oil. Mix and season to taste.
Generously stuff the peppers with the couscous mix (any leftover stuffing can be served next to the peppers), then lay them in a small roasting tin and scatter over the remaining feta. Drizzle with the remaining oil and bake in the oven for 15 mins until hot and the feta has turned golden.