Name: Moroccan Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: 2 large or 4 small red peppers, halved, seeds and membrane removed; 150g/5oz couscous; 300m/11fl oz boiling veg stock; 1 x 400g tin of chickpeas, drained and rinsed; 100g/4oz feta cheese, crumbled, plus extra to garnish; 100g/4oz sun-blushed tomatoes, roughly chopped; 50g/2oz pitted green olives, chopped; Juice of ½ lemon; 3 tbsp olive oil; 2 tbsp fresh coriander, chopped, plus extra leaves to garnish; 1 tbsp rose harissa; Salt and freshly ground black pepper

VMG Recipes