2 red peppers, tops chopped off and deseeded
75 g couscous
1/2 onion, finely chopped
1 large flat mushroom
4 or 5 sun dried tomatoes.
Optional extra virgin olive oil to drizzle around the plate.
preparation 5 mins • you cook for 9 mins •
Watch a 30 second preview of my cook-along video below
Barbecues are often meat-heavy feasts so here's a great recipe for vegetarians or if you just fancy something a bit different. Sweet and juicy charred peppers are stuffed with delicious mushroomy couscous and sun dried tomatoes. The peppers make for great individual portions that look great too! This is a two part recipe. In part one we start the cooking process and in part two we finish off and serve.
Large saucepan with lid
Before you start have all the ingredients out and prepared. Boil the kettle, turn your grill on to high to preheat and click here!
Before you start take everything out from under the grill, take the lid off the couscous and click here!