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Stuffed Capsicum With Couscous Feta & Herbs

Here's how you make Stuffed Capsicum With Couscous Feta & Herbs
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  • Servings: 4-8
  • Prep: 15m
  • Cook: 35m
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • 185 grams dry couscous (1 cup specified)
  • 1/2 cup dried cranberries
  • 1 cup water, boiling
  • 2 tablespoons fresh lime juice
  • 100 grams feta cheese (crumbled)
  • 2 shallots, ends trimmed, thinly sliced
  • 1/3 cup pistachio nuts (kernels, coarsely chopped)
  • 1/3 cup parsley, chopped (continental parsley)
  • 1/4 cup mint, chopped
  • 80 grams red capsicums (halved lengthways, seeded (4 capsicums specified choose whatever colour you prefer)
  • 2 tablespoons olive oil
  • Tzatziki, to serve
  • Fresh mint leaves, to serve
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 200°C.

  • Step 2: Place the couscous and dried cranberries in a heatproof bowl. Pour over both the water and lime juice and cover and set aside for five minutes or until the liquid is absorbed and then use a fork to separate the grains.

  • Step 3: Add the feta, shallot, pistachio, parsley and mint to the couscous and stir until well combined.

  • Step 4: Divide the couscous mixture among capsicum halves and place in a large roasting pan and drizzle over the oil.

  • Step 5: Bake for 30-35 minutes or until the capsicum is tender.

  • Step 6: Top each capsicum half with tzatziki and mint leaves.

We hope you enjoy this recipe!

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