Couscous Stuffed Capsicum

Couscous Stuffed Capsicum

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Ingredients:

  • 1 cup Lotus Organic Couscous
  • 1/2 cup dried cranberries
  • 1 cup boiling water
  • 2 tablespoons fresh lime juice
  • 100g feta, crumbled
  • 2 shallots (ends trimmed and thinly sliced)
  • 1/3 cup pistachio kernels (coarsely chopped)
  • 1/3 cup chopped fresh continental parsley
  • 1/4 cup chopped fresh mint
  • 4 red capsicums (halved lengthways and seeded)
  • 2 tablespoons olive oil
  • Tzatziki (to serve)
  • Fresh mint leaves (to serve)

 

Method:

  1. Preheat oven to 200°C
  2. Place the couscous and dried cranberries in a heatproof bowl. Pour over both the water and lime juice
  3. Cover and set aside for five minutes or until the liquid is absorbed. Use a fork to separate the grains
  4. Add the feta, shallot, pistachio, parsley and mint to the couscous and stir until well combined
  5. Divide the couscous mixture among capsicum halves
  6. Place in a large roasting pan and drizzle over the oil
  7. Bake for 30-35 minutes or until the capsicum is tender
  8. Top each capsicum half with tzatziki and mint leaves and serve