GREMOLATA COUSCOUS-STUFFED PEPPERS

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

Time 55m

Number Of Ingredients 11

Ingredients

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