Home
Recipes
Gremolata couscous-stuffed peppers

Vegetarian gremolata couscous-stuffed peppers

Gremolata couscous-stuffed peppers

Name: Gremolata couscous-stuffed peppers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Cuisine: Moroccan
Ingredients: 85g couscous; 2 tbsp raisins; 50ml hot vegetable stock; 1 tsp clear honey; 1 lemon zest and juice; 2 garlic cloves; small bunch flat-leaf parsley; 150ml low-fat natural yogurt; 2 tomatoes roughly chopped; 2 red peppers halved, cores removed; 1 tbsp olive oil

Silvana Franco

Save recipe

Serves 2

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 3.8 out of 5.14 ratingsRate

loading...

This wholesome, Moroccan-style dish of vegetarian stuffed peppers is filled with zesty, herby flavours. Make double and reheat the leftovers for your lunch

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Moroccan lamb with apricots, almonds & mint

A star rating of 4.6 out of 5.148 ratings

Ingredients

Nutrition

Units:

MetricUS

85g couscous
2 tbsp raisins
50ml hot vegetable stock
1 tsp clear honey
1 lemon

zest and juice
2 garlic cloves
small bunch flat-leaf parsley
150ml low-fat natural yogurt
2 tomatoes

roughly chopped
2 red peppers

halved, cores removed
1 tbsp olive oil

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal302
fat8g
saturates1g
carbs52g
sugars30g
fibre4g
protein9g
salt0.23g

low

Method

step 1

Heat 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 2

Meanwhile, 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 3

Spoon 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.

Recipe from Good Food magazine, August 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.8 out of 5.14 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now