Stuffed Capsicum With Couscous Feta & Herbs
Created by ImPat on November 6, 2020
- Servings: 4-8
- Prep Time: 15m
- Cook Time: 35m
- Recipe #35933
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 200°C.
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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.
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Step 3: Add the feta, shallot, pistachio, parsley and mint to the couscous and stir until well combined.
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Step 4: Divide the couscous mixture among capsicum halves and place in a large roasting pan and drizzle over the oil.
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Step 5: Bake for 30-35 minutes or until the capsicum is tender.
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Step 6: Top each capsicum half with tzatziki and mint leaves.