Preparation time is 15minutes
Cook time is 3hours 20minutes
Total time is 3hours 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2 large red capsicums, halved and cored
- 1tablespoons olive oil
- 150grams couscous, red and green, cored and diced
- 1 1/4 cup vegetable stock, hot, made with 1 stock cube
- 3tablespoons harissa paste
- 400grams chickpeas, drained
- 100grams feta, crumbled
- 50grams green olives, pitted and chopped
- 70grams pomegranate seeds
Nutrition per serving
1940kJ / 462Cal
1940 Kilojoules or 462 Calories
22% of daily energy intake*
Protein
18.5grams
Fat
15.6grams
Carbs
60.2grams
Sugars
13.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These slow cooked stuffed capsicums are tender and bursting with a hearty Moroccan flavoured filling.
Method
Step 1 of 3
Pre-heat the oven to 180°C/160°C fan-forced and drizzle the capsicums with oil on a baking sheet. Roast for 20 minutes.
Step 2 of 3
Place the couscous in a bowl and pour over the stock. Cover and leave to absorb for 5 minutes. Fluff up with a fork and stir in the harissa, mixing well. Add chickpeas, feta and green olives.
Step 3 of 3
Fill the capsicum halves with couscous filling and place in the slow cooker. Cover and cook on high for 3 hours. Sprinkle with pomegranate seeds and serve.
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