Moroccan stuffed peppers
40 MINUTES | SERVES 4 | EASY |
V LC
Peppers are incredible. Their sweet flavour and soft texture when roasted pairs beautifully with pretty much any ingredient combination. I’ve used fiery harissa in the couscous and chickpea stuffing, but the best thing about this recipe is that it can be easily tweaked – try adding some extra veg, hot-smoked salmon or chorizo. I always serve these with a crisp salad dressed with a sharp vinaigrette.
If you have any couscous mixture left over, have it for lunch the next day.
red peppers 2 large or 4 small, halved
couscous 150g
vegetable stock 300ml, just-boiled
chickpeas 400g tin, drained and rinsed
feta 100g, crumbled, plus extra to serve
SunBlush tomatoes 100g, roughly chopped
green olives 50g, chopped
lemon Ω, juiced
olive oil 3 tbsp
coriander chopped to make 2 tbsp, plus extra to serve
rose harissa 1 tbsp
• Heat the oven to 200C/fan 180C/gas 6. Put the peppers on a baking tray, cut-side up. Roast in the oven for 20 minutes or until starting to soften.
• Meanwhile, put the couscous in a heatproof bowl and pour over the stock. Cover the bowl and leave to stand for 5 minutes. Use a fork to fluff up the couscous, then stir through the chickpeas, feta, tomatoes, olives, lemon juice, olive oil, coriander and harissa. Season.
• Take the peppers out of the oven and fill with the couscous mixture. Return to the oven and roast for a further 10 minutes. Serve with a little extra feta and coriander.
SLOW COOKER
To cook in a slow cooker, follow step 2 as above, then fill the halved peppers with the couscous mixture. Put them into your slow cooker and put the lid on, then cook on the low setting for 6 hours. Then serve with the extra feta and coriander.
PER SERVING 494 KCALS | FAT 19.2G
SATURATES 5.4G | CARBS 55.5G | SUGARS 17.1G
FIBRE 12.9G | PROTEIN 18.3G | SALT 1.6G
SLOW COOKER
Halve the potatoes lengthways and put in your slow cooker with the oil, onions, peppers, tomatoes and some seasoning. Mix well, put on the lid and cook on high for 3 hours, stirring occasionally. Next, follow steps 2-3. Put a sheet of baking paper on top of the vegetables, then put the salmon fillets on top of the paper – this will help you lift the fillets out when it comes to serving. Put the lid back on, reduce the heat to the low setting, and cook for 2 hours or until the salmon is cooked through.
PER SERVING 766 KCALS | FAT 47.1G
SATURATES 11.3G | CARBS 36.8G | SUGARS 10.4G
FIBRE 6.7G | PROTEIN 45.4G | SALT 1.4G