Yield: 2 servings
|1 small||Red capsicum; core,seed & quarter|
|1 small||Yellow capsicum; core,seed & quarter|
|1 small||Green capsicum; core,seed & quarter|
|2 tablespoons||Olive oil|
|300 millilitres||Boiling water|
|1 tablespoon||Olive oil|
|2 tablespoons||Sharwood's Tikka Masala Curry Paste|
|2||Spring onions; finely chopped|
|1 tablespoon||Lemon juice|
|1 tablespoon||Fresh coriander; chopped|
|Salt and black pepper; to taste|
Toss the quartered capsicums in olive oil, place on a baking tray and roast in a preheated hot (200C) for 15 to 20 minutes. Cover the couscous with the boiling water and leave to stand for 15 minutes until all the water has been absorbed. Heat the oil and add the curry paste and spring onions. Cook for 2 minutes. Stir in the sultanas, lemon juice, coriander and couscous.
Mix thoroughly and season with salt and pepper. Stuff the roasted peppers with the couscous filling. 9 Serve on a bed of baby spinach, garnished with chopped fresh coriander and lemon wedges. Serve hot or cold , with raita dip.
NOTES : Serves 4 as a starter. Serves 2 as a main dish. Preparation time: 15 minutes. Cooking time: 20 minutes.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.