Serves 4
Preparation Time: 25 minutes
Cooking Time: 40 minutes
We love this one and serve it up to guests!
Ingredients:170g / 6 oz couscous
4 tbsp raisins or sultanas
100 ml / 4 fl oz hot vegetable stock
2 tsp clear honey
Zest and juice 1-2 lemons
4-5 garlic cloves, crushed
Bunch of flat leaf parsley
300 ml low fat natural yoghurt
4 tomatoes, roughly chopped
4 red peppers, halved, cores removed
2 tbs olive oil
Sea Salt
Freshly ground black pepper
AND THIS IS WHAT YOU DO.....
- Pre heat the oven to 190C/170C Fan/ Gas 5.
- Put the couscous and raisins or sultanas in a heatproof bowl.
- Stir together the stock, honey and lemon juice, then pour over the couscous. Cover and leave to absorb for 5 - 10 minutes.
- Meanwhile, to make the gremolata. Place the lemon zest, garlic and parsley in a food processor, whizz until finely chopped (or chop everything finely with a sharp knife).
- Stir 2 tbsp of this mixture into the yoghurt, then set aside.
- Stir the remaining mixture into the couscous with the tomatoes and season with sea salt and freshly ground black pepper.
- Spoon the couscous mixture into each pepper half, then sit them in a small roasting tin, Drizzle with oil, and bake for 40 minutes until the peppers are tender.
- Serve with the yoghurt and a green salad, and warm crusty bread.