Vegetarian stuffed capsicum with couscous fetta and herbs is a colourful contribution to a family feast.
- Preheat oven to 200°C.
- Place the couscous and dried cranberries in a heatproof bowl. Pour over both the water and lime juice.
- Cover and set aside for five minutes or until the liquid is absorbed. Use a fork to separate the grains.
- Add the feta, shallot, pistachio, parsley and mint to the couscous and stir until well combined.
- Divide the couscous mixture among capsicum halves.
- Place in a large roasting pan and drizzle over the oil.
- Bake for 30-35 minutes or until the capsicum is tender.
- Top each capsicum half with tzatziki and mint leaves.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set