Couscous-stuffed peppers

Moroccan Couscous-Stuffed Peppers

Fresh, healthy and delicious, these simple couscous-stuffed peppers are quick and easy to make and are super cheap – making them a midweek meal saviour.


  • 3 medium sized bell peppers
  • 100g (3½ oz) dry couscous
  • 65g (⅓ cup) raisins
  • 300ml (1¼ cups) vegetable stock, boiling
  • 1 red onion, finely diced
  • 200g (7oz) tin chickpeas, drained
  • 3 tbsp extra virgin olive oil, plus 4 tsp for drizzling
  • 1 tbsp lemon juice
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground ginger
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • 4 tbsp fresh flat-leaf parsley, chopped

To serve

  • Green salad (optional)

To serve

  • 1

    Preheat the oven to 200°C/400°F/Gas 6. Cut the tops off each pepper (reserve them) and remove the membrane and seeds.

  • 2

    Mix the couscous with the raisins in a bowl and pour over the boiling stock. Cover with a plate to seal in the steam and let sit for 10 minutes.

  • 3

    Run a fork through the couscous to separate the grains, then stir through the red onion, chickpeas, olive oil, lemon juice, garlic, cumin, coriander, ginger, smoked paprika, salt, pepper and parsley.

  • 4

    Spoon equal amounts of the couscous stuffing into each pepper and place the couscous-stuffed peppers, standing upright, side by side in a lightly-greased baking dish.

  • 5

    Drizzle 1 teaspoon of olive oil over each pepper, place the tops back on and bake for 40 minutes in the oven.