This wholesome, Moroccan-style dish of vegetarian stuffed peppers is filled with zesty, herby flavours. Make double and reheat the leftovers for your lunch
Prep:15 mins
Serves 2
85g couscous2 tbsp raisins50ml hot vegetable stock1 tsp clear honey1 lemon, zest and juice 2 garlic clovessmall bunch flat-leaf parsley150ml low-fat natural yogurt2 tomatoes, roughly chopped2 red peppers, halved, cores removed1 tbsp olive oil
STEP 1Heat oven to 190C/170C fan/gas 5. Put the couscous and raisins in a heatproof bowl. Stir together the stock, honey and lemon juice, then pour over the couscous. Cover and leave to absorb for 5 mins.STEP 2Meanwhile, make the gremolata. Place the lemon zest, garlic and parsley in a mini food processor, then whizz until fine (or finely chop everything together). Stir 1 tbsp of this mixture into the yogurt, then set aside. Stir the remaining mixture into the couscous with the tomatoes and some seasoning.STEP 3Spoon the couscous mixture into each pepper half, then sit them in a small roasting tin. Drizzle with oil, then bake for 40 mins until the peppers are tender. Serve with the yogurt and a simple green salad on the side.
