Moroccan Stuffed Capsicum

Name: Moroccan Stuffed Capsicum
Ingredients: 2 red capsicums large; 1 cup couscous; 1 chicken stock cube; 1/2 cup sultanas or chopped dried apricots; 1 1/2 cups boiling water; 1 cup chopped parsley; 1/2 cup chopped walnuts; 250 grams crumbled feta or cubed; 2 cloves garlic minced; spice blend Moroccan, below; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon ground paprika; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon white pepper; 1/4 teaspoon tumeric; 1/4 teaspoon nutmeg; 1/4 teaspoon chilli powder

19 ingredients

10 steps

Ingredients

2 red capsicums large
1 cup couscous
1 chicken stock cube
1/2 cup sultanas or chopped dried apricots
1 1/2 cups boiling water
1 cup chopped parsley
1/2 cup chopped walnuts
250 grams crumbled feta or cubed
2 cloves garlic minced
spice blend Moroccan, below
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon white pepper
1/4 teaspoon tumeric
1/4 teaspoon nutmeg
1/4 teaspoon chilli powder

Directions

1

Preheat oven to 180 deg celsius
2

Mix the spices for the Moroccan spice blend and set aside.
3

Break up the cube into a measuring jug. Add boiling water and stir briefly till dissolved.
4

Add couscous and sultanas and cover jug. Set aside.
5

Wash, halve and clean the capsicums for stuffing, removing the stem and seeds.
6

Transfer couscous to a mixing bowl. Add walnuts, feta, garlic and parsley. Mix well.
7

Add Moroccan spice blend and mix to combine.
8

Fill capsicum halves with the couscous mixture.
9

Drizzle with olive oil and place the capsicums on an oiled tray.
10

Place in the oven for 30-40 minutes or until top is brown and crunchy.