One-tray-wonder stuffed red peppers with cous cous

One-tray-wonder stuffed red peppers with cous cous, feta, black olives, & roasted in a garlic tomato sauce 🍅

Ingredients:
2 red peppers peppers
4 garlic cloves olive oil
1/2 cup black pitted olives, sliced
150g couscous
1 lemon bunch of flat-leaf parsley (30g)
extra virgin olive oil
1 x 400g tins quality plum tomatoes
1/2 cup crumbled feta

How to: Preheat the oven to fan 160°C. Halve & deseed the peppers & bash the peeled garlic cloves. Put it all in a large roasting tin, drizzle with 1 tbsp oil and season with sea salt & black pepper. Roast for 30 mins, or until tender. Meanwhile, put olives in a bowl with the uncooked couscous. Add a squeeze of lemon juice. Pick half the parsley leaves & set aside for later, then finely chop the rest, stalks & all, and add to the bowl. Add 1 tbsp extra virgin olive oil & pour over enough boiling water to just cover the couscous. Cover with a tea towel & leave to stand for 4-5 mins. Remove the tin from the oven & move the peppers to a plate for a moment. Squeeze the soft garlic flesh into the tin, then add the tinned tomatoes. Crush it all with a potato masher. Fluff up the couscous with a fork, then divide and spoon into the softened peppers. Set the peppers in the sauce, crumble over the feta, then return the tin to the oven for a further 30 mins, or until the sauce is thick and reduced and the peppers are soft & sweet. Squeeze over a little more lemon juice, chop & sprinkle over the reserved parsley leaves and serve with a little olive oil. All made using my Ethical Veg Box.

My stories today were a little out of control but I really like sharing, hope you guys don’t mind. I’m sat at the table right now with my apron on! Oh and this was slightly adapted from a lovely Jamie Oliver recipe!! 😍 Now some Norfolk Black chicken to roast!