STUFFED RED PEPPERS AND COUSCOUS

Had lots of fab feedback on this recipe already, give it a try, they would work brilliantly with the Chopped Turkish Salad and some flatbreads.

What I love about this dish, is that it can all be cooked at the same time in the oven.  The couscous can swell and soften with the cooking juices whilst roasting the pepper! Word of warning don't over fill the peppers with couscous as it needs a little room to expand!

It is a dish that instantly makes you feel summer has arrived.  It's great on its own, or serve with some grilled chicken, fish or lamb steaks.

STUFFED RED PEPPER WITH COUSCOUS

For 4 people

INGREDIENTS

4 Red peppers (yellow or orange if you prefer)

½ red onion

½ courgette

4 juicy tomatoes

½ clove garlic (crushed)

½ teaspoon oregano or some fresh mint

50g  wholewheat couscous

Olive oil (If you want to be really good 1tbspn water and splash of red wine vinegar)

Spoonful of grated cheese (optional but delish)

METHOD

Preheat oven to 180 Celsius

Halve your peppers and take out the inner membrane and any seeds as they are bitter.

Finely chop your onion, courgette, tomatoes, and garlic (keep all the tomato juice)

In a bowl add your chopped veggies, couscous and oregano, mix together.

Drizzle your oil (or water and vinegar) all over the veggies and mix once again so that all the couscous is coated.

Place your red peppers on a baking tray, and fill with couscous mixture and cover with foil.  Ideally you are looking to have room for the steam to expand, but they need to be sealed tightly so no steam escapes, as this cooks the couscous.

Bake in oven for 20 minutes, remove the foil, check couscous is tender to eat, if its not quite there put back under the foil and cook for a few more minutes.

Once tender remove and sprinkle with cheese, return to oven for 5 minutes.

Serve with a salad, blooming lovely!

Eat Well Togeher Co-op and Leigh-on-sea Supper Club