INGREDIENTS
3 small bell peppers, sliced in half, membrane and seeds removed
1 cup couscous
1 cup stock
1 onion, finely diced
½ cup sun-dried tomatoes, finely diced
⅓ cup sultana's
⅓ cup parsley
1 lime, juiced
mint, to garnish
INSTRUCTIONS
Preheat oven to 200C/390F.
Spread the bell pepper evenly in a baking dish and roast in the oven for 15 minutes.
Meanwhile add 1 cup boiling stock to 1 cup of couscous, cover and let stand for 5 minutes.
Saute the onion in a small pan until translucent (approx 5 minute)
In a medium mixing bowl add the sun-dried tomatoes, sultana's, herbs, onion, lime juice and couscous and mix well.
Take the bell peppers out of the oven and fill with the couscous mixture, return to the oven and bake for another 15 minutes.
Garnish with fresh mint.
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