Roasted sweet pepper stuffed with couscous and feta Recipe

Roasted sweet pepper stuffed with couscous and feta Recipe

  • 1 red pepper, cut in half lengthways and seeds removed
  • 150g/5oz couscous
  • 200ml/7fl oz hot vegetable stock
  • 1 lemon, juice only
  • 5 tbsp olive oil
  • 100g/3½oz raisins
  • handful fresh coriander, chopped
  • 85g/3oz crumbled feta cheese
  1. Preheat the oven to 200C/400F/Gas 6.
  2. Roast the pepper on a non-stick baking tray for ten minutes or until it starts to soften.
  3. Place the couscous in a heatproof bowl and pour over the hot stock. Cover with a plate and leave to stand for five minutes.
  4. Remove the plate and fluff the couscous up with a fork.
  5. Add the lemon juice and olive oil and season well.
  6. Stir through the raisins, coriander and feta cheese then stuff the pepper halves with the couscous. Serve warm or cold.
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