ROASTED SWEET PEPPER STUFFED WITH COUSCOUS AND FETA
Ingredients
- 1 red pepper
- cut in half lengthways and seeds removed
- 150g/5oz couscous
- 200ml/7fl oz hot vegetable stock
- 1 lemon
- juice only
- 5 tbsp olive oil
- 100g/3½oz raisins
- handful fresh coriander
- chopped
- 85g/3oz crumbled feta cheese
Directions
- Preheat the oven to 200C/400F/Gas 6.
- Roast the pepper on a non-stick baking tray for ten minutes or until it starts to soften.
- Place the couscous in a heatproof bowl and pour over the hot stock. Cover with a plate and leave to stand for five minutes.
- Remove the plate and fluff the couscous up with a fork.
- Add the lemon juice and olive oil and season well.
- Stir through the raisins
- coriander and feta cheese then stuff the pepper halves with the couscous. Serve warm or cold.
