Roasted Capsicum Medley Stuffed with Tikka Spiced Couscous

2 servings

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Roasted Capsicum Medley Stuffed with Tikka Spiced Couscous Ingredients

1 sm Red capsicum; core,seed &	1 tb Olive oil
1 sm Yellow capsicum; core,seed &	2 Spring onions; finely
1 sm Green capsicum; core,seed &	50 g Sultanas
2 tb Olive oil	1 tb Lemon juice
STUFFING	1 tb Fresh coriander; chopped
125 g Couscous	Salt and black pepper; to
300 ml Boiling water

Instructions for Roasted Capsicum Medley Stuffed with Tikka Spiced Couscous

Toss the quartered capsicums in olive oil, place on a baking tray and roast in a preheated hot (200C) for 15 to 20 minutes. Cover the couscous with the boiling water and leave to stand for 15 minutes until all the water has been absorbed. Heat the oil and add the curry paste and spring onions. Cook for 2 minutes. Stir in the sultanas, lemon juice, coriander and couscous. Mix thoroughly and season with salt and pepper. Stuff the roasted peppers with the couscous filling. 9 Serve on a bed of baby spinach, garnished with chopped fresh coriander and lemon wedges. Serve hot or cold , with raita dip. NOTES : Serves 4 as a starter. Serves 2 as a main dish. Preparation time: 15 minutes. Cooking time: 20 minutes. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Indian