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Gremolata couscous-stuffed peppers

Ingredients

  1. Step 1 85g couscous
  2. Step 2 2 tbsp raisins
  3. Step 3 50ml hot vegetable stock
  4. Step 4 1 tsp clear honey
  5. Step 5 1 lemon, zest and juice
  6. Step 6 2 garlic cloves
  7. Step 7 small bunch flat-leaf parsley
  8. Step 8 150ml low-fat natural yogurt
  9. Step 9 2 tomatoes , roughly chopped
  10. Step 10 2 red peppers , halved, cores removed
  11. Step 11 1 tbsp olive oil
Gremolata couscous-stuffed peppers
Calories: 302 Carbohydrate: 52 g Protein: 9 g Fat: 8 g
Cook time: 55 minutes Prep time: 15 minutes Total time: 70 minutes Servings: 2

TAGS

Dinner Lunch Main course Moroccan Josh Eagleton 2 serving 30-60 minute 400 kcal or less Cous cou Couscou Food for friend Garlic clove Garlic clove Healthy Honey lemon lemon Light supper Low fat Main Morocan Morrocan Natural yogurt Olive oil Parsley raisin raisin Red pepper Red pepper Silvana Franco Stuffed peper summer Tomato Tomato Vegetable stock Vegetarian

Directions

  1. Step 1 Heat oven to 190C/170C fan/gas 5. Put the couscous and raisins in a heatproof bowl. Stir together the stock, honey and lemon juice, then pour over the couscous. Cover and leave to absorb for 5 mins.
  2. Step 2 Meanwhile, make the gremolata. Place the lemon zest, garlic and parsley in a mini food processor, then whizz until fine (or finely chop everything together). Stir 1 tbsp of this mixture into the yogurt, then set aside. Stir the remaining mixture into the couscous with the tomatoes and some seasoning.
  3. Step 3 Spoon the couscous mixture into each pepper half, then sit them in a small roasting tin. Drizzle with oil, then bake for 40 mins until the peppers are tender. Serve with the yogurt and a simple green salad on the side.