Serves 2
Ingredients
Capsicum
- 110g (1/2 cup) couscous
- 60mls (1/4 cup) water
- 100mls olive oil
- 2 large red capsicum, halved lengthwise and de-seeded
- 200g (1 punnet) Swiss brown mushrooms, quartered
- 110g cherry tomatoes
- 4 green shallots, chopped
- 2 tbs chopped fresh mint
- 2 tbs chopped fresh coriander
- Salt and freshly ground black pepper, to taste
Yoghurt sauce
- 1 garlic clove, crushed
- 2 tbs chopped fresh coriander
- 200g thick plain yoghurt
Method
Preheat oven to 220°C Place the couscous in a bowl and sprinkle with the water. Place half the oil with the capsicum in a large frying pan and cook over medium heat for about 8 minutes, turning once, or until capsicum is softened slightly. Remove the capsicum from the pan and place in an oiled ovenproof dish cut side up. Heat the remaining oil in the frying pan over high heat and cook the mushrooms for 3-4 minutes or until they start to colour. Reduce heat to low and add the tomatoes, green shallots, couscous, mint and coriander. Cook for 2-3 minutes or until the tomatoes have softened. Season generously with salt and pepper. Spoon filling into the capsicum halves. Cover the dish with a lid or loosely with foil and cook in preheated oven for 30 minutes or until capsicum is tender. Meanwhile, to make the sauce, whisk the garlic and coriander into the yoghurt. Serve with the stuffed capsicum.
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