Stuffed Pointed Sweet Peppers
Preparation time: 20 mins Cooking time: 20 mins Serves: 2
2 Pointed sweet peppers
1/2 cup cous cous
1 1/2 cup hot water
1 tsp salt
1/4 cup green or black olives
1/4 of juice & zest of lemon
1 tbsp harrisa herb mix
1 tbsp olive oil
50g feta cheese cut into 1 cm cubes
1) Cut the tops of the pointed sweet peppers, and with the help of a spoon remove the seeds. Oil the outside of the peppers and place in a pre-heated griddle pan ( you can do this in the grill or oven also).
2) In a large bowl place the cous cous and all the other ingredients, then pour the hot water and mix with a fork. Mix it regularly with a fork so as the grains do not stick.
3) Meanwhile turn the peppers regularly so that they are cooked evenly all around. Once done remove from the heat and cool slightly before filling the cooked cous cous. You will have to be careful as the cooked pointed sweet pepper can tear easily. Enjoy !