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
- Green salad (optional)
Preheat the oven to 200°C/400°F/Gas 6. Cut the tops off each pepper (reserve them) and remove the membrane and seeds.
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.
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.
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.
Drizzle 1 teaspoon of olive oil over each pepper, place the tops back on and bake for 40 minutes in the oven.