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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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An excellent dinner party dish for veggie guests. The couscous stuffing can be used as a salad in it's own right - good for taking for lunch. From BBC GoodFood Magazine. Ingredients:
1 large red pepper, halved and deseeded, stalk left on |
1 large yellow pepper, halved and deseeded, stalk left on |
3 ounces couscous |
1 ounce pine nuts, toasted |
12 -16 black olives, roughly chopped |
2 ounces feta cheese, crumbled |
2 ounces sun-dried tomatoes, chopped |
2 tablespoons fresh basil, shredded |
Directions:
1. Preheat the oven to 400°F Pop the peppers on a plate and microwave on medium for 5 mins, until almost soft. Place on a baking tray, cut side up.
2. Meanwhile, place the couscous in a bowl and cover with 1/2 cup boiling water (with 1/2 bouillon cube added if you wish). Stir, cover the bowl and leave to stand for 10 minutes Stir the couscous with a fork to break it up then mix in the olives, pine nuts, feta, tomatoes and basil.
3. Pile the stuffing into the pepper halves and bake for 10 minutes Serve 2 halves per person.
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