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Couscous and halloumi stuffed pointed peppers

A beautifully impressive starter or brunch dish

By , 23 May 2017

(21 votes)

Couscous and halloumi stuffed pointed peppers
  • 40 Mins

  • Serves: 4

  • Price: £1.37 per serving

Nutritional Info
Each 416g serving contains
  • Energy

    975KJ

    233KCAL

    12%
  • Fat

    3.7g

    low

    5%
  • Saturates

    2.1g

    low

    11%
  • Sugars

    12.9g

    low

    14%
  • Salt

    1.16g

    low

    19%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 234kJ/56kcal.
Ingredients
  • 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
Method

  • 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.