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Lemony Couscous Stuffed Peppers |
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| Serves 2 |
Prep 15 mins |
Cooking 40 mins |
Easy |
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Ingredients |
85g couscous
2 tbsp raisins
50ml hot vegetable stock
1 tsp clear honey
zest and juice 1 lemon
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
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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.
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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.
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Brush the peppers with oil and
bake in the oven for 30 mins or until just tender. Spoon the couscous mixture
into each pepper half, then sit them in a small roasting
tin. Drizzle with oil, then bake for 25 - 30 mins until the
peppers are tender. Serve with the yogurt and a simple
green salad on the side.
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DAILY
DINNERS 
