Red peppers stuffed with couscous
Serves: 4 Prep: 15 mins Cook: 35 mins
100g (4oz) of couscous
4 peppers, any colour
1 vegetable stock cube
2 tbsp olive oil 1 medium onion, finely chopped 2 cloves of garlic, crushed
2 medium courgette, 2cm cubed
1tsp ground cumin 1tsp ground coriander
1tsp dried oregano 80g (2½ oz) cherry tomatoes, quartered Zest and juice ½ lemon, plus wedges to serve
25g (1oz) pack flatleaf parsley, finely chopped
Salt and black pepper
1. Pre-heat the oven to 200˚C/180˚C Fan/Gas Mark 6.
2. Make the couscous as per packet instructions, using a stock cube for flavour.
3. Boil a pan of water, immerse the peppers whole and boil for 3 mins. Remove, cut in half length ways and remove the seeds.
4. Heat the oil in a pan and fry the onion until soft. Add the garlic, courgette, cumin, coriander and oregano on low for 10 mins, stirring occasionally, until softened.
5. Add the fried veg, tomatoes, lemon zest and juice, and ¾ parsley into the prepared couscous. Season with salt and pepper and mix.
6. Arrange the peppers in a roasting dish, cut side up, and stuff with the couscous mixture. Cover with foil and roast for 15 mins. Remove the foil and cook for 10 mins until the peppers are soft.
7. Top with the remaining parsley.
Per serving: 232 cals, 7g fat (1.5g sat fat), 11.5g sugar, 0.8g salt