Bright, bold and full of Middle Eastern flair — these red peppers are roasted to tender perfection, then filled with fluffy couscous spiced with harissa, lemon zest and toasted pistachios. The pistachios add a rich crunch, while the harissa brings a smoky, spicy kick. Serve as an elegant starter or a light vegetarian main for a dinner party or weeknight treat.
Peppers stuffed with pistachio-harissa couscous
Ingredients
- 2 tbsp olive oil
- 1 garlic clove, minced
- 2 tsp ground cumin
- 1 plain yoghurt
- 3⁄4 cup couscous
- 1 cup chicken stock
- 1 tsp harissa paste
- 1 tsp lemon zest
- 1 tbsp olive oil
- 1⁄4 cup chopped coriander
- 1⁄2 cup roasted pistachios, chopped
- 3 red peppers, halved lengthwise and seeded
Instructions
Heat oil in a pan over medium heat. Add the garlic and cook for 1 minute until golden.
Combine the cumin and yoghurt in a bowl and add the garlic. Stir and season to taste.
Preheat the oven to 200oC. Line a baking tray with baking paper.
Combine couscous, stock, harissa, lemon zest and oil in a bowl. Cover and allow to stand for 5 minutes. Use a fork to gently pull apart, then stir in the coriander and pistachios.
Spoon the couscous mixture into the red pepper halves and place on to the lined baking tray.
Roast for 25 minutes or until tender.
