Recipes
Recipes

Couscous and halloumi stuffed pointed peppers

A beautifully impressive starter or brunch dish

A beautifully impressive starter or brunch dish

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(45 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.37 per serving

Nutritional Information

Each 416g serving contains

Energy
973kj
233kcal
12%
Fat
3.7g
Low
5%
Saturates
2.1g
Low
11%
Sugars
12.9g
Low
14%
Salt
1.16g
Low
19%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
234kj/56kcal

Ingredients

100g Chosen by you Moroccan Style Giant Cous Cous

2 Extra Special Sweet Pointed Peppers

2 sticks celery, diced

8 plum tomatoes, halved

2tbsp chopped basil

Juice and zest ½ lemon

75g Asda 40% Less Fat Halloumi, diced

80g pomegranate seeds, 1 lettuce (optional) and coriander, to serve

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Cook the giant cous cous according to the instructions on the pack.
3
Halve the peppers lengthways and deseed. Arrange on a baking tray.
4
Mix the couscous with the celery, tomatoes, basil, lemon juice and halloumi. Fill the peppers and bake for 20 mins until they start to soften.
5
Lay on a bed of lettuce (if using), sprinkle with the lemon zest, pomegranate and coriander, then serve.