Veggie/vegan stuffed harissa peppers
Happy friends! This is one of my go to recipes when I’m not feeling 100% and it always makes me feel a little better. The giant cous cous packs so much flavour for something that looks pretty average! I did serve it with fish but these are great on their own. Give it a go ️️
Ingredients (2 people:
100g Giant cous cous
2 Large tomato’s, diced
1 Onion, diced
2 cloves garlic, crushed
1 small Carrot, diced
Any leftover veg you want to throw in!
1.5tbsp Tomato purée
1 tbsp Harissa
1 Vegetable stock cube
Handful Parsley to serve
Salt and pepper
Feta to top (optional)
1. Put your oven to 180. Cut the tops off of your peppers, drizzle olive oil and salt and pepper over them then roast for 15 mins while you prepare the filling.
2. Put the cous cous and the stock in a pan with ~300ml boiling water and cook for 8-10 mins or until tender. Drain and set aside.
3. While that’s boiling, fry your onions for 5 mins in a little oil. Add your garlic and fry for 1 min. Add your carrots and fry for 3 more mins. Add your tomatoes, sweetcorn and any other leftover veg and fry for another 3-4 mins or until everything is cooked. Add in your cous cous, tomatoe puree, harissa and a large pinch of salt and pepper. Stir until all mix then taste. Season more if needed.
4. Spoon the mixture into the cooked peppers, and sprinkle ontop the feta. Roast for 5 mins then serve, sprinkled with parsley. You could also add pinenuts here!