Thursday, 4 February 2016

Stuffed capsicum with couscous feta & mushrooms

100gs Feta cheese, crumbled or diced small

3-4 medium sized mushrooms, diced finely 

  (recipe below)

salt & pepper to taste

What to do:

1. Preheat oven to 200°C.
2. Place the couscous and sultanas in a heatproof bowl. Pour over both the water and lime juice.
3. Cover and set aside for five minutes or until the liquid is absorbed. Use a fork to separate the grains.
4. Add the feta, shallot, mushrooms, parsley and mint to the couscous and stir until well combined.
5. Divide the couscous mixture among capsicum halves.
6. Place in a large roasting pan and drizzle over the oil.
7. Bake for 30-35 minutes or until the capsicum is tender.
8. Top each capsicum half with tzatziki and mint leaves.

 To make the Tzatziki 

 What you need:

2 x 175g tubs natural no-fat yoghurt
2 Lebanese cucumbers, deseeded, grated
2 garlic cloves, crushed
1 lemon, rind finely grated, juiced
1 teaspoon lemon pepper
1 teaspoon salt

What to do:

 Combine yoghurt, cucumber, garlic, lemon rind, 1 tablespoon of lemon juice, lemon pepper and salt in a bowl. Cover. Refrigerate until required.
NOTES: the sultana's did burn a little .. next time I think I will use dates instead.. 

Stuffed capsicum with couscous feta & mushrooms

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