This dish looks impressive but is surprisingly simple – perfect for a light main dish or starter. You can also chop up the peppers into 1″ pieces before roasting then add to the pearl couscous mixture and serve over green leaves.
Serves 2-3 as a main
Lucy’s Great Golden Dressing
3 mixed coloured bell peppers, halved and seeds removed but stems left intact
1 cup pearl/Israeli couscous
1 tin of chickpeas, rinsed
half a bunch each parsley & mint, roughly chopped
75g feta, crumbled
salt & pepper, to taste
- Preheat oven to 180C. Lay the peppers, cavity side up, on a large rimmed baking sheet and drizzle with Lucy’s Great Golden Dressing. Place the tray in the oven and cook for 20-30 minutes, until tender.
- Cook the pearl couscous according to package instructions and add to a bowl along with the chickpeas, herbs and salt & pepper, to taste. Add another drizzle of of Lucy’s Great Golden and toss to combine. Add half the feta and toss again.
- Spoon the couscous mixture into the peppers, transfer to plates or a serving dish and sprinkle with the remaining feta.