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Oven Roasted Peppers with Couscous and Pinenuts

Yields6 ServingsTotal Time55 mins

A taste of the Mediterranean for tea can brighten up your week.

OVEN ROASTED PEPPERS WITH COUSCOUS AND PINENUTS

 100 g PURE SPREAD
 46 RED, ORANGE OR YELLOW PEPPERS
 225 g COUSCOUS
 4 SPRING ONIONS (THINLY SLICED ON THE DIAGONAL)
 600 ml VEGETABLE STOCK
 2 CLOVES OF GARLIC
 100 g PINE NUTS (TOASTED)
 3 tbsp FRESH PARSLEY (CHOPPED)
 SALT AND FRESHLY GROUND BLACK PEPPER
 FRESH BASIL TO GARNISH
1

Preheat oven 180°C/gas mark 5.

2

To make the filling, melt 50g Pure spread in a frying pan and stir-fry the garlic and spring onions for 2 minutes.

3

Add the couscous and stir-fry for 2 minutes.

4

Add vegetable stock, mix well and remove from heat.

5

Stir in the parsley and pine nuts and season to taste. Add more vegetable stock if the mixture is dry.

6

Cover with a lid and set aside.

7

To prepare the vegetables, cut the peppers in half, lengthways, through the stalk and remove the seeds.

8

Spoon the couscous filling into the peppers. Place the filled peppers into an ovenproof dish.

9

Dot the remaining Pure spread over the top of the vegetables, cover with tinfoil and bake for 45 minutes.

10

Remove the foil to brown the peppers 5-10 minutes before the end of cooking time.

11

Cook’s tip: Serve with a red pepper sauce.

Nutrition Facts

6 servings

Serving size

6