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




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 and pour over the boiling stock. Cover the bowl 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 stuffed peppers, standing upright, side by side, in a lightlygreased baking dish.


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.


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