Roast peppers with Moroccan couscous

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Roast peppers Moroccan couscous Easy Food

Serves 4


4 red peppers, halved lengthwise through the stalks, deseeded

150g couscous
300ml hot vegetable stock

3 tbsp olive oil
1½ tbsp harissa
Juice of ½ a lemon
1 x 400g tin of chickpeas, rinsed and drained
100g feta, crumbled
100g sun-dried tomatoes, roughly chopped
50g green olives, chopped
Handful of fresh coriander or parsley, chopped, plus extra to serve

Salt and black pepper


To serve:

Green salad


1 Preheat the oven to 200 ̊C/180 ̊C/gas mark 6. Place the peppers on a baking tray, cut-side up, and roast for 20 minutes or until beginning to soften.
2 Meanwhile, put the couscous in a heatproof bowl and pour over the stock. Cover and leave to stand for five minutes.
3 Use a fork to fluff up the couscous, then stir through the olive oil, harissa, lemon juice, chickpeas, feta, sun-dried tomatoes, olives and coriander or parsley. Season with salt and black pepper.
4 Remove the peppers from the oven and fill with the couscous mixture. Return to the oven for 10 minutes until the filling is heated through.
5 Scatter with some extra fresh herbs and serve with a green salad.


Per serving: 434kcals, 22.8g fat (6.5g saturated), 48.4g carbs (6g sugars), 13.7g protein, 6.7g fibre, 0.888g sodium