Couscous Chickpea Stuffed Capsicums
Prep Time
- Prep | 10 minutes
- Cook | 20 minutes
- Ready in | 30 minutes
Utensils
- Baking Tray
- Large Pan
- Sauce Pan
Ingredients we send
- Pearl Cous Cous
- Tinned Chickpeas
- Red Capsicums
- Onion
- Garlic
- Lemon
- Nutritional Yeast
- Cumin
- Mixed Herbs
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
- 1 1/2 Cups of Water For Couple Size / 3 Cups of Water For Family Size
NUTRITION PER 1 SERVING
Calories 1930kj, Fat 6.7g, Proteins 22g, Carbs 66g.
ALLERGY INFO
Gluten Free |
Method
- Preheat oven to 220 degrees. Heat oil on medium-high in a saucepan. Add pearl couscous and cook 2–4 min or until slightly golden, stirring constantly. Add water (see “ingredients you’ll need for measurements) and salt. Bring to a boil, cover with a lid, and reduce heat to a simmer. Cook until the water is absorbed, or 10–12 min.
- Finely dice onion and garlic, drain and wash chickpeas. Heat oil in a pan and sauté onion and garlic for 2-3 minutes, add cumin & mixed herbs, stir for 2-3 minutes, add a dash of water if the pan begins to stick.
- Add in chickpeas, and juice of the lemon, stir well, Drain couscous then fold into chickpea mixture for 2-3 minutes.
- Cut capsicums in halves, deseed, then divide chickpea mixture into the capsicums and place into the oven for 15 – 18 minutes.
- Serve with nutritional yeast on top. Enjoy.
