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Colorful red, yellow or orange peppers
are softened in boiling water before being filled with delicious
mixture of couscous, apricots and pine nuts, to ensure really tender
result in this simple vegetarian dish.
Ingredients
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4 bell peppers
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50 gram dried apricots, chopped
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75 gram feta cheese, cut into tiny cubes
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3 ripe tomatoes, skinned, seeded and
chopped
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3 tbsp toasted pine nuts
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2 tbsp chopped fresh parsley
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fresh flat leaf parsley, to garnish
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75 gram couscous
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75ml boiling vegetable stock
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1 tbsp olive oil
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2 tsp white wine vinegar
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salt and ground black pepper, to taste
Method
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Preheat the oven to 190˚C. Halve the
peppers lengthways, then remove the core and seeds. Place the
peppers in a large heatproof bowl and pour over boiling water to
cover. Leave to stand for 3 minutes, then drain and set aside.
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Meanwhile, put the couscous in a small
bowl and pour over the stock. Leave to stand for about 5 minutes
until all the liquid has been absorbed.
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Using fork, fluff up the couscous,
then stir in the oil, vinegar, apricots, feta cheese, tomatoes, pine
nuts and parsley, and season to taste with salt and ground black
pepper.
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Fill the peppers with the couscous
mixture, gently packing it down using the back of a spoon. Place the
peppers, filling side up, in a shallow, ovenproof dish, then pour
150ml near boiling water around them.
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Put the dish in the preheated oven and
bake for 20 minutes, until the peppers are tender and the topping is
browned. Serve immediately, garnish with parsley. Serves 4.
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