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Ingredients
Method
- 1 red capsicum, halved lengthways and seeds removed
- 150g couscous
- 200ml hot veg stock
- 1 lemon, juice only
- 5 tbsp olive oil
- 100g raisins
- Handful of chopped coriander
- 85g feta, crumbled
- Preheat the oven to 200C. Roast the capsicum on a baking tray for 10 mins, or until just softened.
- Place the couscous in a bowl, and pour over the hot stock. Cover, and leave to stand for 5 mins, then fluff with a fork. Add the oil and lemon, season well, and stir in the raisins, coriander, and feta. Stuff into the capsicum halves and serve hot or cold.
30 mins
1 serving
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