Step 1: Bring two cups of water to a boil and add the Israeli couscous and reduce to a simmer, and cook until tender and the water is absorbed (about 8 minutes).
Step 2: While the couscous is cooking, preheat the oven to 175 C (160 C fan forced) (350 F) (320 F fan forced) and grease a glass baking dish.
Step 3: Slice the tops off the capsicums and remove the seeds- if necessary, slice a tiny amount of the bottoms as well so they are able to stand, and set aside and then mince the garlic, and chop the tomato and onion into small pieces.
Step 4: Once the couscous is cooked, mix the onion, garlic, tomatoes, lemon zest and juice, basil, parsley, thyme, cumin, oregano and salt into the couscous and taste and adjust seasoning to taste and now spoon the filling into your capsicums, filling them to the top and place the standing stuffed capsicums in the baking dish, and cook in the preheated oven for an 45 to 60 minutes.
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