MM’s favourite foodie is back with another of her low-budget dishes. Stuffed vegetables again, but this week it’s peppers.
Part 2 of stuffed vegetables: couscous stuffed peppers
Half 1 courgette
Half 1 onion
Chicken or veg stock
75g feta cheese
2 peppers cut in half
1tsp lemon zest
Pinch of cumin
1 tbsp olive oil
Salt and pepper
Firstly, dice some onions and courgette and fry them in a little olive oil to soften them up then set aside. Preheat the over to 200 degrees.
Chop the peppers in half from the stalk downwards and discard all the seeds and pith inside so it’s hollowed out. You can leave the stalks on if you think they look nice but I usually just cut them off too.
Put them onto a baking tray, season them a little with salt and pepper and drizzle over some olive oil and put them in the oven for 15 minutes but don’t let them start to go brown.
Measure up your couscous and put it in a bowl, add the grated lemon zest and season with some salt, pepper and ground cumin. Make the chicken or veg stock up – you will only need enough to just cover the couscous – and pour it over as soon as possible, giving the boiled water no time to cool down, then cover the bowl with cling-film and set aside.
Chop the feta cheese into cubes or whatever shape you like. Take the peppers out of the oven, they should not be cooked just yet but they should start looking like they are beginning to.
After five minutes, or when you think the couscous is done, remove the cling film and add the onion and courgette and mix in. Taste the couscous again for seasoning; you also might want to add a squeeze of lemon juice.
Now, simply spoon the couscous mixture into the hollowed out peppers and top with the feta cheese and put them all back in the oven for 10 minutes.
If the cheese hasn’t melted and taken on some colour then whack them under the grill for the final couple of minutes to ensure a crispy topping.
The same rule applies as last week – you can use this couscous recipe by itself as a side dish for fish or chicken.