Couscous-filled capsicumsReviewed by our expert panel
(at time of publication)
- spray oil
- 4 red capsicums
- ¾ cup Delmaine Mediterranean couscous
- 3 cups diced vegetables such as courgetteszucchini, summer squashX, red onions, tomatoes, mushrooms
- 1 clove garlic, minced
- 200g cooked lean chicken breast, chopped
- ¼ cup flaked almonds
- 75g feta cheese, crumbled
- 3 tablespoons chopped fresh parsley
1 Preheat oven to 200∞ºC. Cut each capsicum in half through stem. Remove seeds and pith. Place cut-side up on a baking sheet, spray with oil and season. Roast for 15 minutes until tender while still holding their shape.
2 Meanwhile, prepare couscous following packet directions. Add vegetables, garlic and oil spray. Either place in a pan and heat for 3-4 minutes or microwave on high for 2 minutes.
3 Mix in the remaining ingredients. Season with freshly ground pepper. Divide mixture among capsicum halves. Return to oven for 5 minutes to heat.
Serve with a green salad and a drizzling of balsamic vinegar.
Make it vegetarian: Replace chicken with 400g can chickpeas or cannellini beans.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 5g
Dietary fibre 7g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information