Couscous and halloumi stuffed pointed peppers
- 100g Chosen by you Moroccan Style Giant Cous Cous
- 2 Extra Special Sweet Pointed Peppers
- 2 sticks celery, diced
- 8 plum tomatoes, halved
- 2tbsp chopped basil
- Juice and zest ½ lemon
- 75g Asda 40% Less Fat Halloumi, diced
- 80g pomegranate seeds, 1 lettuce (optional) and coriander, to serve
Preheat the oven to 200C/180C Fan/Gas 6.
Cook the giant cous cous according to the instructions on the pack.
Halve the peppers lengthways and deseed. Arrange on a baking tray.
Mix the couscous with the celery, tomatoes, basil, lemon juice and halloumi. Fill the peppers and bake for 20 mins until they start to soften.
Lay on a bed of lettuce (if using), sprinkle with the lemon zest, pomegranate and coriander, then serve.