Recipes Archive

Coconut recipes

Chicken livers with carrot mash and crispy kale

25 minutes

Breakfast recipes

Spring green skillet-baked eggs

20 minutes

Beetroot recipes

Beetroot-top ravioli with fennel and burnt butter

35 minutes

Broccoli recipes

Frugal-ish broccoli-and-basil pesto pasta salad

30 minutes

Pizza recipes

Burmese red curry

1 hour

Herby couscous-stuffed tomatoes and peppers

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

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

Method

1. Preheat the oven to 220°C. Pour boiling water over Woolworths Mediterranean couscous, cover with a tight-fitting lid and set aside.

2. 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.

3. Place the vegetables on a baking tray, drizzle with olive oil, season and add sliced garlic. Roast for 20 minutes.

4. 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.

5. Remove the vegetables from the oven and stuff each one with the couscous. Serve immediately.

Discover more summer vegetable recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Basil pesto-crusted fish

Hertzoggie bake

“Potacos” with cheese sauce

Chicken livers with carrot mash and crispy kale

Spring green skillet-baked eggs

Beetroot-top ravioli with fennel and burnt butter

Frugal-ish broccoli-and-basil pesto pasta salad

Watermelon “pizza”

Mushroom-and-tarragon gravy

Burmese red curry

Coconut chicken with pumpkin tagliatelle

Herby couscous-stuffed tomatoes and peppers

Herby couscous-stuffed tomatoes and peppers

Ingredients

Method