GREMOLATA COUSCOUS-STUFFED PEPPERS

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Gremolata couscous-stuffed peppers image

This wholesome, Moroccan-style veggie dish is filled with flavour - make double and take for your lunch

Provided by Silvana Franco

Categories     Dinner, Lunch, Main course

Time 55m

Number Of Ingredients 11

85g couscous
2 tbsp raisins
50ml hot vegetable stock
1 tsp clear honey
zest and juice 1 lemon
2 garlic cloves
small bunch flat-leaf parsley
150ml tub low-fat natural yogurt
2 tomatoes , roughly chopped
2 red peppers , halved, cores removed
1 tbsp olive oil

Steps:

  • Heat oven to 190C/170C fan/gas 5. Put the couscous and raisins in a heatproof bowl. Stir together the stock, honey and lemon juice, then pour over the couscous. Cover and leave to absorb for 5 mins.
  • Meanwhile, make the gremolata. Place the lemon zest, garlic and parsley in a mini food processor, then whizz until fine (or finely chop everything together). Stir 1 tbsp of this mixture into the yogurt, then set aside. Stir the remaining mixture into the couscous with the tomatoes and some seasoning.
  • Spoon the couscous mixture into each pepper half, then sit them in a small roasting tin. Drizzle with oil, then bake for 40 mins until the peppers are tender. Serve with the yogurt and a simple green salad on the side.

Nutrition Facts : Calories 302 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.23 milligram of sodium

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