Moroccan Couscous- Stuffed Peppers

Servings: Makes: 3

Nutritional Information:

Per pepper (299g)

Calories 436, Fat 17g, Saturates 2.2g, Carbohydrate 65g, Sugars 20g, Fibre 8g, Protein 12g, Salt 3.8g


Ingredients

Method

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 and pour over the boiling stock. Cover the bowl 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 stuffed peppers, standing upright, side by side, in a lightlygreased 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. Serve with a green salad or roasted new potatoes.

Reviews

Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased