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Moroccan couscous-stuffed peppers
Roasted whole red peppers stuffed with a Moroccan-spiced couscous studded with raisins and toasted almonds.

4 red bell peppers

1 cup quick-cooking couscous
1/3 cup raisins
1¼ cups boiling chicken or vegetable stock
½ cup slivered almonds
3 tablespoons extra virgin olive oil, plus 4 teaspoons extra for drizzling
1 tablespoon lemon juice
2 cloves garlic—minced
1½ teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon ground ginger
1 teaspoon salt
½ teaspoon ground black pepper
½ red onion—finely diced

2 tablespoons finely chopped fresh flat-leaf parsley


PREHEAT the oven to 200C/400F. CUT the tops off each pepper (and reserve them) and remove the membrane and seeds. MIX the couscous with the raisins in a bowl and pour over the boiling stock. COVER with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes. HEAT a frying pan over a medium heat and lightly toast the almonds until golden brown all over, stirring regularly. PLACE 3 tablespoons of olive oil, lemon juice, garlic, cumin, coriander, ginger, salt and pepper in a jar with a screw-top lid and shake to mix. FLUFF the couscous with a fork to separate the grains and stir through the red onion, toasted almonds and parsley. POUR over the dressing and toss together until well combined. SPOON equal amounts of the couscous stuffing into each pepper. PLACE the stuffed peppers, standing upright, side by side in a lightly greased baking dish. DRIZZLE 1 teaspoon of olive oil over each pepper, and place the tops back on. BAKE for 40 minutes on the lower oven shelf.



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