| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Super1 |
2 |
servings |
INGREDIENTS
| 1 |
sm |
Red capsicum; core,seed & quarter |
| 1 |
sm |
Yellow capsicum; core,seed & quarter |
| 1 |
sm |
Green capsicum; core,seed & quarter |
| 2 |
tb |
Olive oil |
| 125 |
g |
Couscous |
| 300 |
ml |
Boiling water |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Sharwood's Tikka Masala Curry Paste |
| 2 |
|
Spring onions; finely chopped |
| 50 |
g |
Sultanas |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Fresh coriander; chopped |
|
|
Salt and black pepper; to taste |
INSTRUCTIONS
STUFFING
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)
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