Olive Magazine

Red peppers with couscous

Published: December 19, 2014 at 2:27 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

These stuffed peppers with feta and couscous make a great quick and easy supper without compromising on flavour.

  • Vegetarian
Nutrition:
NutrientUnit
kcal400
fat13.7g
carbs59.8g
protein13.1g
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Ingredients

  • 2 red peppers, halved and stalks removed
  • olive oil
  • 1 teacupful couscous
  • 1 small or ½ large preserved lemon, skin shredded
  • 75g feta, crumbled
  • 1 handful coriander, chopped
  • 1 orange, juiced

Method

  • STEP 1

    Rub the peppers with oil and grill them on both sides until they are soft. If you like them without their skin, keep grilling the skin side until it peels off easily.

  • STEP 2

    Put the couscous in a bowl and just cover with boiling water. Cover and leave to swell for 5 minutes. Stir the lemon, feta, coriander and orange juice into the couscous and season well. Fill the peppers with a couple of spoonfuls of couscous, drizzle over a little oil and serve with any remaining couscous.

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