Stuffed capsicums

MAKES 6 PREP AND COOK TIME 1 HOUR 10 MINUTES

1¾ cups (430ml) vegetable stock

2 cups (400g) couscous

2 tablespoons drained sun-dried tomato oil

⅓ cup (50g) coarsely chopped sun-dried tomatoes

1 large red onion (300g), chopped finely 1 tablespoon dried oregano

⅓ cup (60g) pitted Kalamata olives, halved

250g cherry truss tomatoes, halved 1 medium lemon (140g)

6 large mixed colour capsicums (2kg)

⅓ cup (65g) pepitas (pumpkin seed kernels), toasted

½ cup fresh oregano sprigs, to serve (optional)

BASIL & ROCKET YOGHURT

2 cups (40g) fresh basil leaves

1 cup (15g) baby rocket

¾ cup (210g) Greek-style yoghurt

1 Preheat oven to 200°C (180°C fan-forced). Line two roasting pans with baking paper.

2 Place stock in a medium saucepan; bring to the boil, add couscous. 5

Remove from heat; stand, covered, for 5 minutes. Transfer couscous to a bowl; fluff with a fork.

3 Heat tomato oil in same pan; cook sun-dried tomatoes, onion, dried oregano, olives and cherry tomatoes for 3 minutes or until onion starts to soften. Add tomato mixture to couscous. Finely grate rind from lemon. Juice lemon; you 6 will need ¼ cup juice. Stir rind and juice into couscous mixture. Season to taste.

4 Cut tops from each capsicum; remove seeds and white membrane. Divide bases and tops between roasting pans. Fill capsicum bases with couscous mixture. Bake for 30 minutes or until couscous is golden and capsicum is tender.

BASIL & ROCKET YOGHURT Meanwhile, fill a large bowl with cold water, then add ice-cubes. Place basil and rocket in a heatproof bowl; cover with boiling water. Stand for 1 minute; drain. Immediately plunge greens into iced water; stand until cooled. Drain; squeeze out excess moisture. Blend greens with yoghurt until smooth. Season.

Serve stuffed capsicums topped with basil and rocket yoghurt, pumpkin seeds and fresh oregano.

Not suitable to freeze. Couscous suitable to microwave.