Jarred peppers make a wonderful vehicle for your favourite flavours. Fluff up couscous with a medley of delicious ingredients and get stuffed.
Ingredients
- 125g couscous, rinsed and drained
- 25g toasted pine nuts
- 25g raisins
- 25g pitted green olives, finely chopped
- 1 red onion, finely sliced and sautéed
- ½ bunch parsley, roughly chopped
- pinch of cinnamon
- 125g feta, crumbled
- 1 tsp red wine vinegar
- 1 x 290g jar grilled whole peppers, drained and rinsed
- 125g couscous, rinsed and drained
- 25g toasted pine nuts
- 25g raisins
- 25g pitted green olives, finely chopped
- 1 red onion, finely sliced and sautéed
- ½ bunch parsley, roughly chopped
- pinch of cinnamon
- 125g feta, crumbled
- 1 tsp red wine vinegar
- 1 x 290g jar grilled whole peppers, drained and rinsed
Preheat the oven to 180°C/ 350°F/gas 4.
The simplest way to cook couscous is to pour it into a bowl and just cover it with boiling water. Leave to stand, covered, for 5 minutes until the water has been absorbed. Use a fork to fluff up your cous cous.
Toast your pine nuts in a dry pan for 2-3 minutes and add to your couscous with your raisins, olives, cinnamon, vinegar and feta.
Soften the onions in a pan with your parsley stalks. Mix into your couscous and give it all a good season.
Stuff the peppers with your couscous mix and lay them on a roasting tray, drizzled with oil and an extra little pinch of cinnamon and roast for 15 minutes.