Bell Peppers with Mushroom Couscous Recipe

Ingredients

Serve 4

• 3 large red bell peppers/ capsicums

• 1 cup/150 g precooked couscous

• 7 oz/200 g mushrooms, coarsely chopped

• 4 tbsp extra-virgin olive oil

• 1 clove garlic, finely chopped

• 10 cherry tomatoes

• 6 scallions/spring onions, finely chopped

• 1 tbsp finely chopped mint

• 2 tbsp finely chopped cilantro/coriander

• juice of 1/2 lemon

• salt and freshly ground black pepper to taste

• 3/4 cup/180 ml plain yogurt

• 2 tbsp finely chopped parsley

• cilantro, to garnish

Method:

1. Preheat the oven to 400°F/200°C/gas 6.

2. Cut the bell peppers in half and remove the seeds and core.

3. Prepare the couscous according to the instructions on the package.

4. Sauté the mushrooms in the oil in a large frying pan over medium heat for 3 minutes.

5. Add the garlic, tomatoes, scallions, mint, and cilantro. Cook over  low heat for 5 minutes. Add the couscous and cook for 3 minutes.

6. Drizzle with the lemon juice and season with salt and pepper. Mix well and spoon the mixture into the bell peppers.

7. Cover with aluminum foil and bake for 25-30 minutes, or until the bell peppers are tender. Mix the yogurt and parsley in a small bowl.

8. Remove the bell peppers from the oven and garnish with the cilantro. Serve with the yogurt.