Stuffed capsicum with couscous feta & herbs

Vegetarian stuffed capsicum with couscous fetta and herbs is a colourful  contribution to a family feast.

The ingredient of Stuffed capsicum with couscous feta & herbs

1. 1 cup couscous
2. 1/2 cup dried cranberries
3. 1 cup boiling water
4. 2 tablespoons fresh lime juice
5. 100g feta, crumbled
6. 2 shallots, ends trimmed, thinly sliced
7. 1/3 cup pistachio kernels, coarsely chopped
8. 1/3 cup chopped fresh continental parsley
9. 1/4 cup chopped fresh mint
10. 4 red capsicums, halved lengthways, seeded
11. 2 tablespoons olive oil
12. Tzatziki, to serve
13. Fresh mint leaves, to serve

The instruction how to make Stuffed capsicum with couscous feta & herbs

1. Preheat oven to 200u00b0C.
2. Place the couscous and dried cranberries 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, pistachio, 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.

Nutritions of Stuffed capsicum with couscous feta & herbs

fatContent: 225.855 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 25 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 7 grams protein
sodiumContent: