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Gremolata couscous-stuffed peppers

This wholesome, Moroccan-style veggie dish is filled with flavour - make double and take for your lunch

  • Prep: 15 mins
    Cook: 40 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 302
  • Carbohydrates 52
  • Saturated Fat 1
  • Sugar 30
  • Protein 9
  • Fat 8
  • Fibre 4
  • Salt 0.23

Nutrition per serving

  • Calories 302
  • Carbohydrates 52
  • Saturated Fat 1
  • Sugar 30
  • Protein 9
  • Fat 8
  • Fibre 4
  • Salt 0.23

Ingredients

  • 85g couscous
  • 2 tbsp raisins
  • 50ml hot vegetable stock
  • 1 tsp clear honey
  • zest and juice 1 lemon
  • 2 garlic cloves
  • 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

Method

  1. 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.

  2. 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.

  3. Spoon the couscous mixture into each pepper half, then sit them in a small roasting tin. Drizzle with oil, then bake for 40 mins until the peppers are tender. Serve with the yogurt and a simple green salad on the side.

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