Couscous Stuffed Peppers



1 red bell pepper, cut into half and deseeded
1 green pepper, cut into half and deseeded
⅓ cup couscous
⅔ cup boiling vegetable stock
1 tbsp Supreme Golden Sultanas
¼ cup of Supreme Chickpea Tin
¼ cup sweetcorn
¼ cup chopped red onions
1 spring onion, sliced
Juice of ½ lemon
Extra virgin olive oil

Chopped parsley
Pomegranate seeds


Preheat oven to 180°c. Place peppers cut side up on a baking sheet and roast for 15 minutes. In the meantime, place couscous in a bowl and cover with boiling stock. Stir, cover the bowl and leave to stand for 15 mins. Stir the couscous with a fork and mix in golden sultanas, chickpeas, sweetcorn, chopped red onions, sliced spring onions and lemon juice. Stuff the par baked peppers with the couscous mix, drizzle with olive oil and bake for 10 more minutes. Garnish with chopped parsley and pomegranate seeds and serve.

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