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
½ lemon , juice
1 x 400g tin of chickpeas, rinsed and drained
100g feta, crumbled
100g sun-dried tomatoes, roughly chopped
50g green olives, chopped
1handful of fresh coriander , 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.

Note: Parsley can be used as an alternative to Fresh coriander, if you wish.


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