Name: Tomato and olive stuffed capsicum
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 large red capsicum; 1 large green capsicum; 1 cup couscous; 1 vegetable stock cube, crumbled; 250 gram mini roma tomatoes, halved lengthwise; 1/2 cup pitted kalamata olives, halved lengthwise; 2 tablespoon chopped oregano, plus 1/4 cup extra; 1 tablespoon vegetable or olive oil; 50 gram fetta, finely chopped

Ingredients

1 large red capsicum

1 large green capsicum

1 cup couscous

1 vegetable stock cube, crumbled

250 gram mini roma tomatoes, halved lengthwise

1/2 cup pitted kalamata olives, halved lengthwise

2 tablespoon chopped oregano, plus 1/4 cup extra

1 tablespoon vegetable or olive oil

50 gram fetta, finely chopped

Method

1.Preheat oven to 180°C or 160°C fan forced. Grease a 20cm (base measurement) square ovenproof dish.

2.Cut capsicums in half lengthwise. Remove seeds and membrane. Place capsicum in a large heatproof bowl. Pour boiling water over capsicum: stand for 3 minutes. Drain; refresh under cold water. Pat dry with paper towels. Place capsicum pieces side by side. cut-side up. in prepared dish.

3.Place couscous and stock cube in a medium heatproof bowl; add 1 cup boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Cool to room temperature. Add tomato, olives and oregano. Stir to combine.

4.Spoon couscous into capsicum. Drizzle with oil, then top with fetta. Bake for 30-35 minutes or until capsicum has softened. Serve sprinkled with extra oregano.