Lamb & Couscous Stuffed Capsicums - Chantal Organics
Stuffed rainbow capsicums with a Middle Eastern-inspired lamb and couscous filling. This dish is perfect for a light summer supper.
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 chantalorganics.co.nz.
Ingredients
- 4 large capsicums – any colour
- 250g Lamb Mince (we love Pure South)
- 1 can Chantal Organics Chopped Tomatoes
- 2 Tbsp Chantal Organics Tomato Paste
- A drizzle of Chantal Organics Extra Virgin Olive Oil
- 1 clove garlic - minced
- 1 onion - chopped finely
- 1 Tbs Baharat spice mix (or Moroccan spice if you cannot find)
- 1/2 packet Moroccan Couscous (we love Diamond)
- A handful of mixed herbs - parsley, mint and dill - chopped (we love Superb Herb)
- 1 cup lamb or chicken stock (we love Simon Gaults)
- 100g Feta cheese, crumbled - (we love Delmaine)
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