Flannerys
stuffed-capsicum

Stuffed Couscous Capsicum

A hearty family meal perfect for those cooler nights.

Ingredients

  • 4 TBS Flannerys Own Extra Virgin Olive Oil
  • 2 garlic cloves, minced
  • 1 brown onion, diced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 1 tsp turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 500g organic chicken breast, diced (omit/replace with tofu for vegan option)
  • 1/2 cup Flannerys Own Slivered Almonds
  • Juice of 1 lemon
  • 1 can organic black beans, rinsed
  • 2 cups wholemeal couscous, cooked according to the packet
  • 1/2 cup Flannerys Own Organic Raisins
  • 1/4 cup fresh coriander, finely chopped
  • 4 red capsicums, tops removed and seeds discarded
  • Salt & pepper to season
  • Extra olive oil to bake

Method

  • Preheat oven to 180 degrees.
  • In a fry pan heat the olive oil and cook the chicken until it is brown – remove from the pan.
  • Add the remaining olive oil and saute the garlic, onion, carrots, zucchini, turmeric, cumin, ground coriander and cinnamon until the carrots are cooked.
  • Return the chicken to the pan and add the cooked couscous, black beans and raisins. Stir until combined and season if required.
  • Fold through the fresh coriander and lemon juice.
  • Spoon mixture evenly into the capsicums.
  • Drizzle with olive oil, season with salt and pepper and bake for 15-20 minutes or until the capsicums are slightly brown.
  • Serve warm with remaining fresh coriander.

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