Couscous-Stuffed Capsicums

    50 minutes

    Chickpeas and couscous combine to give this low-kilojoule dish a high protein score.

    25 people made this

    Serves: 6 

    • 6 large capsicums (a mixture of colours)
    • 1 tablespoon vegetable oil
    • 1 small zucchini, finely chopped
    • 2 cloves garlic, crushed
    • 1 tablespoon freshly squeezed lemon juice
    • 2 cups cooked couscous
    • 1 can (400 g) chickpeas, drained and rinsed
    • 1 medium ripe tomato, seeded and finely chopped
    • 1 teaspoon dried oregano
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ cup (75 g) crumbled fetta cheese

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Slice tops off capsicums to make lids. Scoop out seeds and membranes; discard. Simmer the capsicums and lids in a large saucepan of lightly salted boiling water, covered, for 5 minutes. Drain and set aside.
    2. Preheat oven to 180°C. Heat oil in a medium saucepan over medium heat. Add zucchini and garlic. Sauté 2 minutes. Stir in juice. Cook 1 minute and remove from heat. Stir in the couscous, chickpeas, tomato, oregano, salt, pepper and fetta.
    3. Fill each capsicum with couscous mixture. Place upright in a shallow baking dish. Cover with capsicum lids. Bake just until filling is heated through, about 20 minutes.

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