Name: Basil and feta stuffed capsicums
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1/2 cup (100g) couscous; 1/2 cup (125ml) boiling water; 2 medium_piece red capsicums (400g); 125 gram cherry tomatoes, quartered; 80 gram reduced-fat feta cheese, crumbled; 1/2 small_piece red onion (50g), sliced thinly; 2 tablespoon coarsely chopped fresh basil; 1 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 2 tablespoon baby basil leaves

Ingredients

1/2 cup (100g) couscous

1/2 cup (125ml) boiling water

2 medium_piece red capsicums (400g)

125 gram cherry tomatoes, quartered

80 gram reduced-fat feta cheese, crumbled

1/2 small_piece red onion (50g), sliced thinly

2 tablespoon coarsely chopped fresh basil

1 teaspoon finely grated lemon rind

2 tablespoon lemon juice

2 tablespoon baby basil leaves

Method

1.Combine couscous and the water in medium heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.

2.Meanwhile, halve capsicums; discard seeds and membranes. Cook capsicum, cut-side up, in large baking-paper-lined steamer, over large saucepan of simmering water, about 8 minutes or until tender.

3.Meanwhile, add tomato, cheese, onion, chopped basil, rind and juice to couscous; mix gently.

4.Divide couscous mixture among capsicum halves; sprinkle with basil leaves.

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