Serves 4
A classic stuffed pepper recipe with flavoured couscous, a delicious plant based recipe.
1 | red onion diced |
2 tsp | Steenbergs Sumac |
350g | organic cous cous (we like Maftoul) |
350ml | boiling water |
1 small knob | butter or dairy-free/vegan block |
2tsp | Steenbergs organic Harissa |
4 tbsp | olive oil |
½ can | organic chick peas |
2 tsp | organic light tahini |
1/2 | lemon, juiced or lemon juice |
4 | red peppers |
salt and pepper or Steenbergs organic perfect salt to taste | |
50ml | olive oil |
Serves 4
Cheats tip: You can use shop bought houmous or make your own - as below
Try adding feta cheese on top of the cous cous before you put the pepper top back on.
My version of Tabouleh has the addition of melon and olives to give a beautiful contrasting colour to this side...
Butternut squash is a great veg for filling and roasting, with it's sweet carrot/potato texture and taste. Cranberries are used...
[[PRODUCT_NAME]]
[[QUANTITY_STRING]]
[[TOTAL_PRICE]]