Roasted Peppers Couscous Feta Crumble
What you'll need to get:
Serves 4
- 3-4 large green peppers, halved & de-seeded
- 150g (6oz) green and black olives (pitted)
- 150g (6oz) cherry tomatoes, halved
- Handful of fresh chopped coriander
- Handful of chopped parsley
- Pinch ground cumin
- 1 red pencil chilli diced
- Juice of half a lemon
- 1 clove of garlic, crushed
- Olive Oil
- Seasoning
For the couscous and feta crumble:
- 450g (1 lb) couscous
- Handful of chopped fresh mint
- 1 red pencil chilli diced
- Seasoning
- 2 tsp LURPAK® Spreadable
- 450ml (3/4 pint) vegetable stock or boiling water
- 230g (8oz) feta cheese, crumbled
- Olive oil
- Sweet Chilli Sauce
Roasted green peppers with olives, sweet cherry tomatoes and herbs, topped with a couscous and feta crumble, served with sweet chilli sauce.
What you need to do:
Place the peppers on a roasting tray, skin side up. Place under a hot grill until the skin is black and blistered. Allow the tray to cool a little, cover with cling film until cool. Peel off skin and discard.
Pre-heat oven to 180°C / Gas Mark 6.
Chop the pepper halves into 4 pieces and scatter into an earthenware dish. In a large bowl, mix together the olives, cherry tomatoes, coriander, parsley, cumin, chilli, lemon juice, garlic, splash of olive oil, and seasoning. Pour over the peppers.
To make the couscous:
Place couscous in heat-proof bowl; add chopped mint, fresh chilli, seasoning, LURPAK® Spreadable.
Pour boiling vegetable stock or water over the couscous. Allow to swell for 2 minutes, covered.
Stir gently to separate the grains. Allow to cool then mix with the crumbled feta cheese. Place the couscous crumble topping on the roasted green peppers in the earthenware dish. Drizzle with a little olive oil and bake in the oven for 15-20 minutes until golden brown.
Served with a sweet chilli sauce.