Mediterranean Chickpea Stuffed Capsicums
with Spinach Couscous & Double Lemon Yoghurt
Brimming with spiced chickpeas and served with our favourite grain (couscous), these tomatoey, Mediterranean stuffed capsicums are comfort in a bowl! Here, we've turned the flavours right up, especially when you add the lemon yoghurt and mint!
The quantities provided above are averages only.
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Ingredients
2
capsicum
3 clove
garlic
½
lemon
1
carrot
1 packet
chickpeas
2 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
mediterranean seasoning
1 packet
tomato paste
½ packet
vegetable stock pot
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
baby spinach leaves
½ packet
mint
Not included in your delivery
olive oil
¼ cup
water (for the veggies)
1 tsp
brown sugar
40 g
butter
(Contains Milk;)
¾ cup
water (for the couscous)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Slice capsicums in half lengthways and remove stem and seeds. • Place capsicums on a lined oven tray. Brush capsicums with olive oil and season with salt and pepper. Arrange cut-side up and roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Zest lemon to get a pinch and slice into wedges. Grate carrot. Drain and rinse chickpeas. • In a medium bowl, combine Greek-style yoghurt, lemon zest and a squeeze of lemon juice. Season to taste.
• When capsicums have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, until tender, 2-3 minutes. • Add chickpeas, chermoula spice blend, tomato paste and half the garlic and cook, until fragrant, 1-2 minutes. • Stir in the water (for the veggies), brown sugar, half the butter and half the vegetable stock powder, until slightly thickened, 1-2 minutes.
• Remove tray from oven and spoon filling into capsicum. Sprinkle over fetta cheese and bake, 5-7 minutes.
• Meanwhile, in a medium saucepan, heat the remaining butter and garlic over medium-high heat. • Cook, until fragrant, 1 minute. Add the water (for the couscous) and remaining vegetable stock powder and bring to the boil. • Add couscous and stir to combine, cover with a lid and remove from heat. • Set aside until the water has absorbed, 5 minutes. Fluff up with fork. Stir through baby spinach leaves, until wilted. Season to taste.
• Divide spinach couscous and Middle Eastern stuffed capsicums between bowls. • Top with lemon yoghurt and tear over mint. Serve with any remaining lemon wedges. Enjoy!