Stuffed Peppers with Lemon & Herb Couscous
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A delicious alternative to more traditional barbecue food, this impressive-looking vegetarian meal is surprisingly easy to make.
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200g couscous
350ml boiling vegetable stock
5 tablespoons garlic flavoured olive oil
2 tablespoons snipped fresh chives
4 tablespoons fresh chopped coriander
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10 stoned black olives, finely chopped
1⁄2 preserved lemon, finely chopped, or to taste
200g feta cheese finely crumbled
Salt and freshly ground black pepper
4 red peppers
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Put the couscous in a bowl and pour over the hot vegetable stock. Cover with cling film and leave to stand for 5 minutes, or until the stock is absorbed. Add 3 tablespoons of the garlic-flavoured oil, the herbs, olives, lemon and feta. Season to taste.
Cut the peppers in half, remove and discard the seeds and white membrane, and brush with the remaining oil. Barbecue over Direct Medium heat for 4 minutes, cut side down.
Remove from the grill and arrange in a Weber vegetable basket or foil container. Fill the peppers with the couscous mixture, then return to the barbecue and cook, cut side up, for a further 8 to 10 minutes, or until the peppers are tender and the couscous is hot right through.
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