Moroccan Medley Stuffed peppers with Harissa Yoghurt
Moroccan Medley Stuffed peppers with Harissa Yoghurt We love using our flavoured couscous to stuff veggies for a tasty and satisfying meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Oven
- Stove
- Microwave
- Plate
- Baking sheet
- Mixing bowl
- Fork
- Colander
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Saucepan
- Kettle
- Serving platter
- Serving bowl
- Spoon
- Whisk
- Kitchen towel
Ingredients
- 4 large red, orange or yellow peppers
- 1 x packet of Moroccan Medley Couscous
- 400g tin of chickpeas, drained and rinsed
- 1 carrot, grated
- 1 large vine tomato, chopped
- 100g feta, crumbled, plus extra to serve
- 40g pitted black or green olives, roughly chopped
- ½ lemon, zest and for squeezing
- 2 tbsp chopped coriander, plus extra to serve
- 1 tbsp olive oil
- 4 tbsp Greek yoghurt
- 2 tsp (rose) harissa paste
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