Stuffed capsicum with couscous feta & herbs

Vegetarian stuffed capsicum with couscous fetta and herbs is a colourful  contribution to a family feast.

Recipe «Stuffed capsicum with couscous feta & herbs» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup couscous, 1/2 cup dried cranberries, 1 cup boiling water, 2 tbsp fresh lime juice, 100g feta, crumbled , 2 shallots, ends trimmed, thinly sliced, 1/3 cup pistachio kernels, coarsely chopped, 1/3 cup chopped fresh continental parsley , 1/4 cup chopped fresh mint, 4 red capsicums, halved lengthways, seeded, 2 tbsp olive oil, Tzatziki, to serve, Fresh mint leaves, to serve.

Ingredients:

• 1 cup couscous 
• 1/2 cup dried cranberries 
• 1 cup boiling water 
• 2 tbsp fresh lime juice 
• 100g feta, crumbled 
• 2 shallots, ends trimmed, thinly sliced 
• 1/3 cup pistachio kernels, coarsely chopped 
• 1/3 cup chopped fresh continental parsley 
• 1/4 cup chopped fresh mint 
• 4 red capsicums, halved lengthways, seeded 
• 2 tbsp olive oil 
• Tzatziki, to serve 
• Fresh mint leaves, to serve 

Instructions

1. Preheat oven to 200°C.
2. Place the couscous and dried cranberries in a heatproof bowl. Pour over both the water and lime juice.
3. Cover and set aside for five minutes or until the liquid is absorbed. Use a fork to separate the grains.
4. Add the feta, shallot, pistachio, parsley and mint to the couscous and stir until well combined.
5. Divide the couscous mixture among capsicum halves.
6. Place in a large roasting pan and drizzle over the oil.
7. Bake for 30-35 minutes or until the capsicum is tender.
8. Top each capsicum half with tzatziki and mint leaves.