Slimming World extra easy syns: 3.0 per portion
Serves: 1
Preparation time: 10 minutes
Cooking time: 30 minutes
A great side or lunch dish, stuff the red peppers with alternative fillings such as savoury rice, mixed vegetables or cheese - watch the syns though.
- 1 - Red Pepper, cut length ways and seeds removed
- 150 gms / 5 oz - Couscous
- 200 ml / 7 floz - Vegetable Stock
- 1 - Lemon, Juice only
- 1 tbsp - Olive Oil
- 50 gm / 2 oz - Raisins
- 1 Handful - Fresh Coriander, chopped
- 25 gms / 1 oz - Feta Cheese, crumbled
- Preheat the oven to 200°C/400°F/Gas 6.
- Roast the pepper on a non-stick baking tray for ten minutes or until it starts to soften.
- Place the couscous in a heatproof bowl and pour over the hot stock. Cover with a plate and leave to stand for five minutes.
- Remove the plate and fluff the couscous up with a fork.
- Add the lemon juice and olive oil and season well.
- Stir through the raisins, coriander and feta cheese then stuff the pepper halves with the couscous. Serve warm or cold.
Sunday the 16th of October, 2011 1:52 PM
