4.8
(23)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 220°C. Brush capsicums with 1 teaspoon of oil. Place, cut-side up, in roasting pan lined with foil. Roast for 10 minutes or until tender.
Step 2
Meanwhile, place couscous in a heatproof bowl and pour over boiling water, stirring with a fork. Cover, set aside for 5 minutes or until liquid is absorbed. Fluff with fork. Heat remaining oil in a non-stick frying pan over high heat. Cook onion, stirring, for 5-6 minutes or until brown. Reduce heat to medium, add couscous, chickpeas, dates, ginger, pepper and salt. Cook, stirring, for 2-3 minutes or until combined. Add parsley.
Step 3
Remove capsicum from oven. Spoon couscous mixture into each half. Bake for 12-15 minutes or until brown. Serve with the yoghurt.
Your folders
taste.com.au
4.5
(10)
50 minutes
Your folders
foodnetwork.com
25 minutes
Your folders
taste.com.au
5.0
(5)
5 minutes
Your folders
cooking.nytimes.com
5.0
(444)
Your folders
eatingwell.com
Your folders
anyreasonvegans.com
25 minutes
Your folders
taste.com.au
4.6
(3)
6 minutes
Your folders
taste.com.au
4.7
(4)
45 minutes
Your folders
delicious.com.au
10 minutes
Your folders
realsimple.com
3.5
(411)
Your folders
vegkitchen.com
5.0
(2)
15 minutes
Your folders
cookidoo.com.au
15 minutes
Your folders
damntastyvegan.com
4.5
(4)
25 minutes
Your folders
cupfulofkale.com
4.5
(36)
5 minutes
Your folders
cooking.nytimes.com
5.0
(145)
Your folders
taste.com.au
4.4
(7)
10 minutes
Your folders
delicious.com.au
5 minutes
Your folders
taste.com.au
5.0
(3)
Your folders
taste.com.au
4.1
(10)
25 minutes