Herby couscous-stuffed tomatoes and peppers
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- Hannah Lewry
- 6
- Easy
- Meat-free Pescatarian
- 10 minutes
- 20 minutes
- Woolworths Domaine Grier French Rosé 2016
Ingredients
- 180 g Woolworths Mediterrnean couscous
- 6 Israeli tomatoes, tops cut off
- 450 g tricolore peppers, halved and seeded
- 2 - 3 T olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- 3 garlic cloves, sliced
- For the couscous:
- 1 T olive oil
- 2 t Italian parsley, chopped
- 1 t coriander, chopped
- 1 t mint, chopped
- 1⁄2 lemon, juiced
- 150 g feta, crumbled
- Sea salt and freshly ground black pepper, to taste
Cooking Instructions
Preheat the oven to 220°C. Pour boiling water over Woolworths Mediterrnean couscous, cover with a tight-fitting lid and set aside.
Cut the tops off the Israeli tomatoes, scoop out the flesh with a teaspoon and set aside in a bowl. Halve and seed
the tricolore peppers.
Place the vegetables on a baking tray, drizzle with olive oil, season and add sliced garlic. Roast for 20 minutes.
Fluff up the couscous using a fork, chop the tomato flesh and mix with the couscous. Add olive oil, chopped Italian parsley, chopped coriander, chopped mint, the juice of lemon, crumbled feta and season to taste.
Remove the vegetables from the oven and stuff each one with the couscous. Serve immediately.
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