INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7 and heat a large frying pan.
1 Cut the peppers in half, keeping the stalks intact. Brush all over
with a little oil and place in a baking dish, cut-side up.
2 Cover loosely with foil and bake for 18-20 minutes until tender and
lightly charred.
3 Add 2 tbsp oil to to the heated frying pan and tip in the onion.
Stir-fry for 2-3 minutes until softened and just beginning to brown.
4 Rub a little oil into your hands, cut the chilli in half, remove the
seeds and finely dice the flesh.
5 Crush a garlic clove into the pan and add half the chilli, cumin,
coriander and paprika. Cook for another minute, stirring.
6 Place 120ml/4fl oz boiling water in a pan with 1 tsp oil and 1/2 tsp
salt. Simmer, remove from the heat and stir in the couscous. Set
aside for two minutes to allow the grains to swell.
7 Raise the heat of the onion mixture and tip in the mushrooms.
Stir-fry for 2-3 minutes until just tender.
8 Remove pan from the heat and season to taste. Heat a small pan.
Return the couscous to the heat and add 1 tbsp oil.
9 Cook gently for 2-3 minutes, stirring with a fork to fluff up the
grains. Season to taste.
10 Pour 1 tbsp oil in the heated pan. Add the remaining half of
chilli and spring onions. Crush in the remaining garlic clove and
cook for a minute, stirring.
11 Pour in the tomatoes, add a handful of herbs and a dash of oil.
Blend to a fairly smooth sauce. Season and continue to simmer over a
gentle heat.
12 Cut the feta cheese into 1cm/ 1/2" dice. Tip the cooked couscous
into the mushroom mixture and stir until well combined. Stir in the
feta cheese and pile some into the two pepper halves.
13 Arrange the filled pepper halves on a serving plate, drizzle
around some of the tomato sauce and serve.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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