Name: Basil and feta stuffed capsicums
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1/2 cup (100g) couscous; 1/2 cup (125ml) boiling water; 2 medium_piece red capsicums (400g); 125 gram cherry tomatoes, quartered; 80 gram reduced-fat feta cheese, crumbled; 1/2 small_piece red onion (50g), sliced thinly; 2 tablespoon coarsely chopped fresh basil; 1 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 2 tablespoon baby basil leaves

Ingredients

1/2 cup (100g) couscous

1/2 cup (125ml) boiling water

2 medium_piece red capsicums (400g)

125 gram cherry tomatoes, quartered

80 gram reduced-fat feta cheese, crumbled

1/2 small_piece red onion (50g), sliced thinly

2 tablespoon coarsely chopped fresh basil

1 teaspoon finely grated lemon rind

2 tablespoon lemon juice

2 tablespoon baby basil leaves

Method

1.Combine couscous and the water in medium heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.

2.Meanwhile, halve capsicums; discard seeds and membranes. Cook capsicum, cut-side up, in large baking-paper-lined steamer, over large saucepan of simmering water, about 8 minutes or until tender.

3.Meanwhile, add tomato, cheese, onion, chopped basil, rind and juice to couscous; mix gently.

4.Divide couscous mixture among capsicum halves; sprinkle with basil leaves.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe for your chance to WIN $50,000