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
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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