Morrocan Stuffed Capsicums

I made some Mexican Stuffed Capsicums the other day, and since then, my father has hinted strongly that I should make these a regular. Well, I don’t like repeating recipes - or hairstyles, if you know me - and I decided a Morrocan variation sounded good.

Fragrant couscous, feta, seeds, and leek stuffed into a sweet shell of capsicum? With a gooey cheese topping? Please make these.

This recipe can be vegetarian, egg-free, and nut-free.

Serves 4

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients:

- 2 Tablespoons olive oil

- 2 small leeks, trimmed and sliced thinly

- 1 clove garlic, peeled and minced

- 1 teaspoon paprika

- 1/2 teaspoon ground cumin

- 1/2 teaspoon ground coriander

- pinch ground cloves

- 1/4 teaspoon cinnamon

- 1/4 teaspoon ground ginger

- good grinding black pepper

- 3/4 cup couscous

- 1 cup boiling water

- 4 capsicums (any colours are fine)

- 80 grams feta, cubed

- handful seeds (pumpkin and sunflower are my favourite)

- handful grated cheese of choice

Method:

1. Heat the oil in a large saucepan. Cook the leeks and garlic in this for two minutes, then add the spices and continue cooking until fragrant. Add the couscous and water, then cover with a lid and turn of the heat.

2. Preheat your oven to 180 degrees fanbake. Wash the capsicums and cut out the stems and inner membranes carefully. Fluff the couscous with a fork after 5 minutes, then stir in the feta and seeds.

3. Spoon the couscous into the capsicums, then top with cheese. Arrange in a small baking dish, then bake for 10-15 minutes or until browning and the capsicums are soft. Serve with salad/ meat as desired, and enjoy! 🙂