Stuffed Vegetables with Couscous
|Peppers||2 (red, orange or yellow variety)|
|Olive oil||2 Tablespoon|
|Couscous||6 Ounce (175 gram)|
|Boiling water||1⁄2 Pint (300 milliliter)|
|Spring onions||1⁄2 Bunch (50 gm), chopped|
|Basil leaves||3 Tablespoon, torn into pieces (small handful)|
|Mozzarella||4 Ounce, drained and chopped (125 gram)|
|Freshly grated parmesan cheese||1 Ounce (25 gram)|
|Can chickpeas||13 Ounce, drained, rinsed (400 gram)|
Halve the tomatoes horizontally and scoop out the seeds.
Halve the peppers lengthways and discard the core and seeds.
Put the tomatoes and peppers, cut sides up, in a large, shallow, ovenproof dish and drizzle with the oil and a little salt and pepper.
Bake in a preheated oven, 200°C (400 °F), Gas Mark 6, for 20 minutes until softened.
Meanwhile, put the couscous in a bowl, pour on the boiling water and leave to stand for 10 minutes until the water is absorbed.
Fluff up the couscous with a fork and stir in the spring onions, basil, mozzarella, Parmesan and chickpeas.
Season to taste.
Spoon the couscous mixture into the baked vegetables and return the dish to the oven for a further 8-10 minutes until the vegetables have heated through and the mozzarella has melted.