Gremolata Couscous-stuffed Peppers
This recipe combines fluffy couscous, plump raisins, and a zesty gremolata for a burst of Mediterranean flavors. Stuffed in roasted red peppers and served with a dollop of creamy yogurt, this dish is both satisfying and refreshing. Enjoy this colorful and nutritious meal with a side of fresh green salad for a delightful dining experience.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 302 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 52 grams carbohydrates
- Sugar Content: 30 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.23 milligram of sodium
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