Wednesday, September 25, 2013

WIAW - Roasted Stuffed Capsicums

Look at this super yummy salad that I ate today!
 I did end up cooking my mushrooms though, and I smoothered it with hummus prior to eating ;-)
 I have always thought of roasted capsicums as a main meal, however when I saw these adorable little baby capsicums I couldn't help but turn them into lunch...
And this is how:

You'll need:
5-6 mini capsicums
1/2 cup wholemeal couscous
3/4 cup boiling water (plus extra)
1 teaspoon vegetable stock powder
2 cubes frozen spinach
1 teaspooon italian herbs
2 Tablespoons tomato paste

In a bowl combine the couscous and the stock. Pour over the boiling water and cover. Allow to stand for 5 minutes. Fluff with a fork.
Put the spinach in another bowl and pour over boiling water. Cover and allow to stand til defrosted.
Mix spinach, herbs & tomato paste together with the couscous. Stir well.
Scoop out the core of the capsicums.
Fill the capsicums with the couscous mixture. Press couscous in firmly and make sure the capsicums are well filled.
Place in a preheated 200C oven for 20 minutes until capsicums are softened and skin has blistered.