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A mid-week meal calls for an old standby recipe.  This (I think) is from an old Gourmet Traveller magazine.  It is a great recipe and deceptively filling.

Roasted Red Capsicum stuffed with Couscous

Roasted Red Capsicum Stuffed with Couscous

Roasted Red Capsicum Stuffed With Couscous

Serves 4

Roasted Red Capsicum stuffed with Couscous- pre cooking
Olive Oil
6 Green (Spring) Onions, sliced
150g Feta, finely chopped
4 Red Capsicum
1 clove of Garlic, chopped
2 tbsp Currents
2 tbsp Pine nuts
250g (1¼ cups) Couscous
2¼ cups Vegetable Stock
2 tbsp chopped Mint

Roasted Red Capsicum stuffed with Couscous- pre cookingDressing
¼ cup Olive Oil
1 tbsp Lemon Juice
¼ tsp Dijon Mustard
2 tsp chopped Flat- Leaf Parsley

Method
Heat 1 tablespoon of oil in a saucepan, add green onions and garlic and cook over medium heat for 1 minute, then add currents, pine nuts and couscous and stir well.
Pour in vegetable stock, bring to the boil, then remove from heat and stand, covered for 5 minutes.
Stir in mint and feta and season to taste.
Cut the tops off the capsicum and reserve. Deseed capsicums (optional).
Divide couscous mixture amongst capsicums, drizzle with olive oil, replace tops and place in a roasting pan. Drizzle with a little more olive oil, and roast at 200°C for 25- 30 minutes or until capsicum is slightly wrinkled and tender.
Place capsicums on a serving plate and drizzle with the dressing.

For the Dressing:Roasted Red Capsicum stuffed with Couscous
Combine all ingredients, season to taste with sugar, salt and pepper, and whisk well.

This is my entry for the Cookbook Challenge Theme: Roasted.

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