Roasted peppers stuffed with beetroot couscous

Inspired by Joan Byrne (@jemb123 on Twitter).

She tweeted a picture of her lunch during the week and it had been in my head ever since. So here is my take on it! With many thanks to Joan as it really hit the spot!


1 pepper (colour of your choice, I went for yellow), 1 beetroot (fresh), 2 heaped table spoons of dry couscous,  half a tea spoon of paprika, juice of half a lemon, chunk of feta, handful of rocket salad, 1 table spoon of mignonette sauce, couple of cherry tomatoes, 2 cloves of garlic, one branch of rosemary, salt and pepper.


Pre-heat the over to 200 C.

Wash, top, tail and cube the beet root. Place in tin foil and drizzle with olive oil, season and add place the garlic cloves and rosemary. Close the tin foil and place in the upper part of the oven. Leave it there for 30 min.

In the meantime, halve and deseed your pepper, drizzle in olive oil and season. Place on a tray in the bottom of the oven and let it roast for 15 min.

In the mean time, mix the couscous and paprika and top it with boiling water, cover and let it rest for 5 minutes. Separate the grains with a fork and add the lemon juice.

Mix the couscous, roasted garlic, feta, tomatoes and beetroot.

On the plate, place your handful of rocket and mix it with the mignonette ( , place the peppers filled the couscous mix and enjoy!

Extras you could ad but don’t have to: yoghurt and mint or dill tossed into the couscous or mixed seeds.


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