Stuffed Peppers with Herb Couscous

Nutrition per serving

Calories	672 kcal
Protein	21.1 g
Carbs	100.2 g
Fats	21.2 g
Saturated Fat	3.6 g

Monounsaturated Fat	11.7 g
Polyunsaturated Fat	4.2 g
Sugars	16.5 g
Fiber	13.6 g
Sodium	841 mg

Ingredients

	Leeks, (bulb and lower leaf-portion)
	Fresh Mint Leaves
	Courgette (Zucchini)
	Feta Cheese
	Red Bell Pepper (capsicum)
	Dried Oregano
	Vegetable Stock Cube
	Couscous
	Pumpkin Seeds
	Lime
	Olive Oil

Preparations
1. Preheat the oven to 200 C (390F)

2. Cut the leek lengthways and then cut 1 half lengthways into 3 strips. Now chop across into 2cm pieces.

3. Chop the courgette into 1cm cubes.

4. Crumble the feta.

5. Slice the pepper in half lengthways and remove the core.

6. Finely chop mint.

Cooking Instructions
1. Lightly coat the peppers in a tsp of olive oil and place onto a baking tray. Cook in the oven for about 6-8 minutes until tender.

2. To make the couscous, bring 250ml of water to boil. Add the stock pot and stir to dissolve. Add the couscous, cover with a lid, remove from heat and set aside for 10 minutes until the granules have absorbed all the liquid. Fluff the cooked couscous with a fork to separate the grains.

3. Meanwhile, heat a tsp of olive oil in a skillet over high heat. Add the leeks, oregano, a pinch of salt and pepper and cook for a couple of minutes until softened.

4. Remove from the heat and transfer the leeks to a bowl with the feta cheese. Remove the peppers from the oven and set aside for a few minutes before stuffing with the leek/feta cheese mixture. Return the peppers to the oven and cook for a further 6 minutes.

5. Meanwhile, in the same skillet, heat a tsp of olive oil over high heat. Add the courgette and cook for about 2-3 minutes until browned all over.

6. Add the courgettes to the couscous with the, pumpkin seeds, chopped mint and a squeeze of lime.

7. Serve the couscous in a bowl with the stuffed peppers on top.