Stuffed Vegetables with Couscous Recipe


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageCourse
Main Ingredient


 Beefsteak tomatoes2
 Peppers2 (red, orange or yellow variety)
 Olive oil2 Tablespoon
 Couscous6 Ounce (175 gram)
 Boiling water1⁄2 Pint (300 milliliter)
 Spring onions1⁄2 Bunch (50 gm), chopped
 Basil leaves3 Tablespoon, torn into pieces (small handful)
 Mozzarella4 Ounce, drained and chopped (125 gram)
 Freshly grated parmesan cheese1 Ounce (25 gram)
 Can chickpeas13 Ounce, drained, rinsed (400 gram)


Halve the tomatoes horizontally and scoop out the seeds.
Halve the peppers lengthways and discard the core and seeds.
Put the tomatoes and peppers, cut sides up, in a large, shallow, ovenproof dish and drizzle with the oil and a little salt and pepper.
Bake in a preheated oven, 200°C (400 °F), Gas Mark 6, for 20 minutes until softened.
Meanwhile, put the couscous in a bowl, pour on the boiling water and leave to stand for 10 minutes until the water is absorbed.
Fluff up the couscous with a fork and stir in the spring onions, basil, mozzarella, Parmesan and chickpeas.
Season to taste.
Spoon the couscous mixture into the baked vegetables and return the dish to the oven for a further 8-10 minutes until the vegetables have heated through and the mozzarella has melted.
Serve warm.