Kerryn Boogaard Kerryn Boogaard
Beverly Goldsmith Beverly Goldsmith
Zoe Bingley-Pullin Zoe Bingley-Pullin

Weekend Recipe: Moroccan stuffed capsicums with couscous:

Serve these stuffed capsicums as a side dish or a vegetarian main course.
By Motherpedia
Date: January 30 2015
Tags: recipe,
Editor Rating:
moroccancapsicums

This recipe for Moroccoan-style stuffed capsicum (or peppers) is a good one for the weekend or to be done ahead of time, as they can be frozen.

They can either be served as a side dish – especially nice with lamb – or as a vegetarian main dish.

Stuffed capsicums are low calorie, have high nutrition value and are also filling. They are also enjoyed by most children because of their bright colour, flavour and texture. 

Serves 4

Ingredients

  • 4 large capsicums (sometimes called peppers - one per person)
  • 1 cup chicken stock (may use vegetable stock if you prefer a vegetarian option) 1 generous pinch saffron
  • ¼ cup raisins
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 teaspoon tomato paste
  • ¼ cup toasted pine nuts
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 1-2 cloves garlic, chopped
  • 2 spring onions, sliced
  • 1 tablespoon chopped fresh jalapeno or Serrano pepper
  • ¼  cup coarsely chopped pitted kalamata olives
  • Salt and black pepper to taste
  • 100g feta cheese, crumbled
  • 1 cup uncooked whole wheat couscous

Method

1.  Cut capsicum in half and remove seeds. Place them in a microwave safe dish, cover and cook for 5 minutes. Place capsciums cut side up in a baking dish and set aside.

2.  Preheat oven to 190 degrees.

3.  Add saffron, raisins, coriander, cumin and tomato paste to warm chicken (or vegetable) stock and stir. Allow to sit for about 10 minutes or so.

4.  Toast pine nuts until golden, then set aside to cool.

5.  Heat olive oil in the same pan as the pine nuts. Add onions and garlic, sauté until the onions are golden and start to caramelise. Stir in the stock mixture and bring to a boil. Stir in the couscous, spring onions, chopped jalapeno and olives; season to taste with salt and pepper. Remove from heat; cover and allow to sit for five minutes to absorb stock.

6.  Remove lid and fluff couscous with a fork, then spoon into the cavities of the halved peppers. Top with crumbled feta cheese.

7.  Cover the baking dish with foil and bake at 190 degrees for approximately 30 minutes. Then remove foil and bake uncovered for 15 minutes more or until feta is lightly browned.

Tips on how to buy a capsicum

  • Look for capsicums that are brightly coloured, plump and shiny with a tight skin.
  • They should feel heavy and firm in the hand and the stem should be intact, fresh and green. 
  • Make sure they are free from blemishes. A dark spot on the surface could mean that it has started to turn for the worse.
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