Moroccan-style stuffed peppers

Name: Moroccan-style stuffed peppers
Total time: 40 min
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 2 large or 4 small red peppers, halved; 150g couscous; 300ml vegetable stock, just-boiled; 400g tin chickpeas, drained and rinsed; 100g feta, crumbled, plus extra to serve; 100g semi-dried tomatoes, roughly chopped; 50g green olives, chopped; ½ lemon, juiced; 3 tbsp olive oil; coriander, chopped to make 2 tbsp, plus extra to serve; 1 tbsp rose harissa

Preparation and cooking time
- Total time40 mins
Easy
Serves 4

Ingredients

2 large or 4 small red peppers, halved
150g couscous
300ml vegetable stock, just-boiled
400g tin chickpeas, drained and rinsed
100g feta, crumbled, plus extra to serve
100g semi-dried tomatoes, roughly chopped
50g green olives, chopped
½ lemon, juiced
3 tbsp olive oil
coriander, chopped to make 2 tbsp, plus extra to serve
1 tbsp rose harissa

Method

STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the peppers on a baking tray, cut-side up. Roast in the oven for 20 minutes or until starting to soften.
STEP 2
Meanwhile, put the couscous in a heatproof bowl and pour over the stock. Cover the bowl and leave to stand for 5 minutes. Use a fork to fluff up the couscous, then stir through the chickpeas, feta, tomatoes, olives, lemon juice, olive oil, coriander and harissa. Season.
STEP 3
Take the peppers out of the oven and fill with the couscous mixture. Return to the oven and roast for a further 10 minutes. Serve with a little extra feta and coriander.