Print
Email
Add a photoServings: 2
Ingredients
- 1 sm red capsicum, core,seed & quarter
- 1 sm yellow capsicum, core,seed & quarter
- 1 sm green capsicum, core,seed & quarter
- 2 Tbsp. extra virgin olive oil
- 125 gm couscous
- 300 ml boiling water
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. Sharwood's Tikka Masala Curry Paste
- 2 x spring onions, finely minced
- 50 gm sultanas
- 1 Tbsp. lemon juice
- 1 Tbsp. fresh coriander, minced
- Â Â salt and black pepper, to taste
Directions
- Toss the quartered capsicums in extra virgin olive oil, place on a baking tray and roast in a preheated warm (200C) for 15 to 20 min. Cover the couscous with the boiling water and leave to stand for 15 min till all the water has been absorbed. Heat the oil and add in the curry paste and spring onions. Cook for 2 min. Stir in the sultanas, lemon juice, coriander and couscous. Mix thoroughly and season with salt and pepper. Stuff the roasted peppers with the couscous filling. 9 Serve on a bed of baby spinach, garnished with minced fresh coriander and lemon wedges. Serve warm or possibly cool , with raita dip.
- NOTES : Serves 4 as a starter.
- Serves 2 as a main dish. Preparationtime: 15 min.
- Cooking Time: 20 min.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 2 servings | |
| Calories 445 | |
| Calories from Fat 187 | 42% |
| Total Fat 21.16g | 26% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 231mg | 7% |
| Total Carbs 55.83g | 15% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.23g | 3% |
| Protein 8.75g | 14% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
