Moroccan Medley Stuffed peppers with Harissa Yoghurt
We love using our flavoured couscous to stuff veggies for a tasty and satisfying meal. Our Moroccan Medley Couscous works perfectly in these stuffed peppers with chickpeas and feta and an easy yoghurt and harissa dressing.
Method
Preheat the oven to 200C/180Cfan
Prepare the couscous according to the packet instructions.
Place the pepper halves on a plate cut-side up and microwave for 5-6 minutes until just soft (alternatively bake at 180C fan for 15-20 minutes).
Meanwhile put the couscous in a bowl and fluff with a fork. Stir through the chickpeas, carrot, tomato, feta, olives, lemon zest, coriander and olive oil. Season to taste.
Place the pepper halves on a baking tray. Fill the peppers generously with the couscous mix. Bake, uncovered, for 10 minutes or until golden and the peppers are soft.
Meanwhile mix together the yoghurt and harissa paste. Squeeze in lemon juice to taste.
Serve the peppers scattered with extra feta and coriander and with the harissa yoghurt on the side.
Ingredients
- 4 large red, orange or yellow peppers
- 1 x packet of Moroccan Medley Couscous
- 400g tin of chickpeas, drained and rinsed
- 1 carrot, grated
- 1 large vine tomato, chopped
- 100g feta, crumbled, plus extra to serve
- 40g pitted black or green olives, roughly chopped
- ½ lemon, zest and for squeezing
- 2 tbsp chopped coriander, plus extra to serve
- 1 tbsp olive oil
- 4 tbsp Greek yoghurt
- 2 tsp (rose) harissa paste