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Chickpea and couscous filled capsicum
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Stuffed bell peppers with tasty Mediterranean filling.
Ingredients:
  • 600g capsicum
  • 13.80 gm olive oil
  • 140g (2/3 cup) couscous
  • 310ml (1 1/4 cups) boiling water
  • 1 brown onion, chopped
  • 1 300g can chickpeas, rinsed, drained
  • 85g (1/2 cup) chopped dried pitted dates
  • 1.25 gm ground ginger
  • 1/4 tsp cayenne pepper
  • 0.60 gm salt
  • 82.50 ml loosely packed chopped fresh continental parsley
  • 1 200g container natural set yoghurt, 99.8% fat free
Instructions:
  • Preheat your oven to 220°C. Brush the capsicums with a teaspoon of oil and place them cut-side up in a foil-lined roasting pan. Roast for 10 minutes or until tender.
  • Set couscous in a heatproof bowl and cover with boiling water, mix with a fork, cover, wait and fluff. Heat oil in a non-stick pan, cook onion until brown. Mix in couscous, chickpeas, dates, ginger, salt, and pepper, cook until combined. Add parsley.
  • Take the capsicum out of the oven and fill each half with the couscous mixture. Bake for 12-15 minutes or until golden brown. Enjoy with a dollop of yogurt on the side.

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