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Gremolata Couscous Stuffed Red Peppers
GREMOLATA COUSCOUS STUFFED RED PEPPERS
Preparation Time: 25 minutes
Cooking Time: 40 minutes
We love this one and serve it up to guests!
170g / 6 oz couscous
4 tbsp raisins or sultanas
100 ml / 4 fl oz hot vegetable stock
2 tsp clear honey
Zest and juice 1-2 lemons
4-5 garlic cloves, crushed
Bunch of flat leaf parsley
300 ml low fat natural yoghurt
4 tomatoes, roughly chopped
4 red peppers, halved, cores removed
2 tbs olive oil
Freshly ground black pepper
AND THIS IS WHAT YOU DO.....
Pre heat the oven to 190C/170C Fan/ Gas 5.
Put the couscous and raisins or sultanas in a heatproof bowl.
Sitr together the stock, honey and lemon juice, then pour over the couscous. Cover and leave to absorb for 5 - 10 minutes.
Meanwhile, to make the gremolata. Place the lemon zest, garlic and parsley in a food processor, whizz until finely chopped (or chop everything finely with a sharp knife).
Stir 2 tbsp of this mixture into the yoghurt, then set aside.
Stir the remaining mixture into the couscous with the tomatoes and season with sea salt and freshly ground black pepper.
Spoon the couscous mixture into each pepper half, then sit them in a small roasting tin, Drizzle with oil, and bake for 40 minutes until the peppers are tender.
Serve with the yoghurt and a green salad, and warm crusty bread.