book pull

Peppers are incredible. Their sweet flavour and soft texture when roasted pairs beautifully with chickpeas and rose harissa in this classic recipe

Moroccan-style stuffed peppers

couscous

vegetable stock, just-boiled

tin chickpeas,

feta, crumbled,

semi-dried tomatoes, roughly chopped

green olives, chopped

½ lemon, juiced

olive oil

coriander, chopped to make 2 tbsp, plus extra to serve

rose harissa

Heat the oven to 200C/fan 180C/gas 6. Put the peppers on a baking tray, cut-side up. Roast in the oven for 20 minutes or until starting to soften.

Meanwhile, put the couscous in a heatproof bowl and pour over the stock. Cover the bowl and leave to stand for 5 minutes. Use a fork to fluff up the couscous, then stir through the chickpeas, feta, tomatoes, olives, lemon juice, olive oil, coriander and harissa. Season.

Take the peppers out of the oven and fill with the couscous mixture. Return to the oven and roast for a further 10 minutes. Serve with a little extra feta and coriander.

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Moroccan-style stuffed peppers

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Moroccan-style stuffed peppers

The most viewed book pull recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine