Recipe - Roasted Capsicum Medley Stuffed With Tikka Spiced Couscous

1 small Red capsicum; core,seed &
quarter
1 small Yellow capsicum; core,seed &
quarter
1 small Green capsicum; core,seed &
quarter
2 tablespoon Olive oil

STUFFING
125 g Couscous
300 ml Boiling water
1 tablespoon Olive oil
2 tablespoon Sharwood's Tikka Masala
Curry Paste
2 Spring onions; finely
chopped
50 g Sultanas
1 tablespoon Lemon juice
1 tablespoon Fresh coriander; chopped
Salt and black pepper; to
taste

Toss the quartered capsicums in olive oil, place on a baking tray and roast
in a preheated hot (200C) for 15 to 20 minutes. Cover the couscous with the
boiling water and leave to stand for 15 minutes until all the water has
been absorbed. Heat the oil and add the curry paste and spring onions. Cook
for 2 minutes. Stir in the sultanas, lemon juice, coriander and couscous.
Mix thoroughly and season with salt and pepper. Stuff the roasted peppers
with the couscous filling. 9 Serve on a bed of baby spinach, garnished with
chopped fresh coriander and lemon wedges. Serve hot or cold , with raita
dip.

NOTES : Serves 4 as a starter. Serves 2 as a main dish. Preparation time:
15 minutes. Cooking time: 20 minutes.

Recipe by: Super Food Ideas (Aussie Magazine)

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