RecipesVegetarian and Vegetables

Sumac Cous Cous Stuffed Peppers Recipe with Harissa Houmous

A classic stuffed pepper recipe with flavoured couscous, a delicious plant based recipe.

Dairy Free
Vegan
Vegetarian
Sumac Cous Cous Stuffed Peppers Recipe with Harissa Houmous
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Ingredients

For the 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

Method

01
Pre heat the oven to 180 degrees C
02
Fry the red onion in saucepan in a little oil until translucent but not coloured.
03
Add the sumac and stir briefly.
04
Pour in the cous cous and butter.
05
Add the boiling water to the pan and mix together. Put a lid on the pan and remove from the heat. Set aside for later.
06
Warm 4tsp of olive oil and the Steenbergs Harissa spice in a pan for 1 minute. Remove from the heat. Set aside
07
Cheats tip: You can use shop bought houmous or make your own - as below
08
In a food processor, add the chickpeas, tahini, lemon juice, salt and pepper and blitz together.
09
Slowly add the olive oil until combined and smooth.
10
Pour out the houmous into a bowl and drizzle over the harrissa oil.
11
Ripple the harissa into the houmous with a fork
12
Remove the top ¼ from the peppers and remove all the seeds and white pith from inside. Oil the outside of the peppers and put in a roasting tray.

TIP:

01
Sit the pepper in some scrunched up kitchen foil to keep it level or cut a very small flat surface on the bottom of each pepper to help them stand up in the oven.
02
Fluff up the cous cous with a fork and spoon the cous cous into each pepper. Drizzle a little olive oil into each pepper and season the top of the cous cous. Replace the pepper lid
03
Put the peppers into the oven for 15 minutes.

Chefs suggestion:

01
Try adding feta cheese on top of the cous cous before you put the pepper top back on.
02
Serve a roasted pepper on a plate with the Harissa houmous, salad and flatbread.