A scrumptious, healthy lunch or snack, full of colour and flavour.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes: 2 servings per full capsicum
Ingredients 4 red capsicums, halved lengthways, seeded
1 cup cous cous
1 cup boiling water
2 tbsp fresh lemon juice
100g pumpkin, chopped into 1cm cubes
100g feta, crumbled
½ teaspoon turmeric
½ teaspoon basil
Tzatziki, to serve
Preheat oven to 200 and line a baking tray.
Peel and chop pumpkin into 1cm cubes. Sprinkle with basil flakes and roast for 10-15 minutes until soft.
Halve and seed capsicums.
Place cous cous in a heat proof bowl. Pour over the water and lemon juice.
Cover and set aside for five minutes or until the liquid is absorbed. Use a fork to separate the grains.
Mix through feta, turmeric and pumpkin.
Divide the cous cous mixture among capsicum halves.
Place on a baking tray or roasting pan and drizzle over with oil.
Bake for 15-20 minutes or until the capsicum is tender.