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Couscous
stuffed
peppers
quantity
serves 6
cook time
25 min
Ingredients
300 ml vegetable stock
150 ml couscous
6 bell peppers, mixed colors
2 tsp olive oil
1 chopped red onion
1 tsp fennel seeds
1 tsp dried oregano
1 red chilli, chopped
2 tbsp chopped garlic
4 tbsp chopped coriander
Salt and freshly ground
black pepper, to taste
Method
Preheat oven to 180°C.
Grease a small baking dish with oil.
Bring the stock to a boil in a
saucepan, add the couscous, cover
the pan and remove it from the
heat.
Cut the stems and top off the bell
peppers and scoop out the seeds
and membranes.
Place peppers upright in a baking
dish and roast them for 10 minutes
or so, until they soften slightly,
then remove them from the oven
until the filling is ready.
Heat oil in a non-stick pan. Add
onion, fennel seeds and oregano.
Cook, stirring frequently, for
5 minutes or until onions are
softened.
Remove from heat and stir in the
coriander, chilli and garlic. Using a
fork, scrape the couscous into the
pan and stir together. Fill peppers
with the couscous mixture. Bake 15
minutes.
Serve immediately.
Minty courgette fritters
quantity cook time ideal for
serves 4 15 min snacks
Ingredients
250 ml self-raising flour
2 eggs
1 punnet courgettes, rinsed
and grated
50 g Parmesan, chopped into
very small cubes
Few sprigs mint, chopped
Salt and freshly ground
black pepper
Oil for frying
4 tomatoes, sliced
50 g Parmesan, grated to serve
Method
Squeeze all the liquid out of the
baby marrow and place into a
large bowl.
Add the flour, eggs, Parmesan,
mint, salt and pepper.
Heat up oil in a non-stick pan over
medium heat and fry tablespoon
size amounts of courgette batter.
Wait till it bubbles on top and then
turn the fritter over with a spatula.
Let them cook until golden brown,
remove and drain on kitchen
towel.
Serve hot with freshly sliced
cherry tomatoes, fresh mint and
grated Parmesan.
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