Roasted capsicum with couscous

Roasted capsicum with couscous

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
4 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon paprika
1 cup water
1 cup instant couscous
6 red capsicum
3/4 cup chopped red onion
1/3 cup diced carrots
1 cup diced zucchini
1 teaspoon dried oregano leaves
salt and freshly ground pepper
3 tablespoons chopped fresh parsley
3 tablespoons pine nuts

Method

  1. Heat 1 tablespoon of the olive oil, cumin, paprika and water in a small saucepan until boiling. Stir in the couscous and cook gently until most of the water has been absorbed, about 2 minutes. Remove from the heat, cover the pot, and allow to stand for 10–15 minutes. Slice the tops from the capsicum, halve if large. Flick out the seeds.
  2. Preheat the oven to 180ºC. Heat the remaining 3 tablespoons of the olive oil in a frying pan. Add the onion, carrots, zucchini and sauté for 5 minutes. Stir in the oregano and the couscous and season to taste with salt and pepper. Stir in the parsley and pine nuts. Spoon the couscous mixture into the capsicum shells. Place in an ovenproof baking dish and bake for 35 minutes, covering with foil if the couscous mixture seems to be drying out on top. Serve immediately.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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