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Stuffed peppers with giant cous cous, basil oil and roasted vegetables

Peppers are such a great vessel for stuffing with delicious things. I was introduced to giant cous cous over the summer, which isn't really like cous cous at all, it's more of a mini round pasta. Mix with herb oils, vegetables and cheese and you have a pretty yummy side dish to go along with your dinner!


Serves 4

2 red peppers halved long ways, de seeded
giant cous cous
1 aubergine, diced into small squares
1 sweet potato, peeled and diced into small squares
small bunch basil and parsley
1 clove garlic, crushed
olive oil
feta/goats cheese or mozzarella

Preheat the oven to 180˚C. Roast the aubergine and sweet potato cubes until golden and cooked through with some olive oil on a baking tray.  Cook the peppers too for about 15 minutes until soft but still holding their shape. Boil the giant cous cous to the pack instructions and then rinse in a sieve with cold water.

For the herb oil, pick the leaves off the basil and parsley and pour over about 4 tbsps olive oil and add the garlic and then using a wizzer whizz away, I can't think of the word but a wizzer is one of those plungy processors!

Anyway whizz until nice and smooth and then mix it through the cous cous with plenty of seasoning, the roasted veg, cubes of whatever cheese you decide on and stuff into the peppers.

Bake the peppers in the oven for about 15 minutes until the filling is nice and hot and the cheese has melted.

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