Mini Bell Peppers with Cous Cous & Feta

Recipe by Joe Boiling
Serves 3-4
Oven temp. 330 ℃
  • 175g cous cous
  • 175g chicken, fish or veg stock
  • 70g raisins
  • 2 tbsp olive oil
  • 2 tbsp chopped coriander
  • 1 tbsp each of chopped basil, mint and parsley
  • 1 each of lemon, lime and orange - zest and juice
  • 1-2 tbsp pumpkin seeds
  • A good dash of soy sauce
  • 12 mini peppers, halved and deseeded
  • 40g feta cheese
  • This dish is a super delicious side to go with your BBQ favourites or just as tasty on its own for a lighter meal. If you are planning on making these on the go, try making the cous cous in advance and then finish off in your Roccbox once you have arrived at your destination! Can’t find mini peppers? Any peppers that will fit in Roccbox will work fine, just drop the heat slightly and up the cooking time.

    Pop your cous cous into a large bowl, cover with the hot stock and season lightly. Cover with a tea towel and leave to one side whilst you prep the peppers and toast your pumpkins, or for around 10 minutes.

    Add a good dash of soy sauce to your pumpkin seeds into a pan and toast under your Roccbox flame for a minute or two. Remove and set to one side.

    Chuck the raisins into the cast iron pan and again, heat in your Roccbox until the begin to plump up; this should take around 1-2 minutes.

    Add the plumped raisins and the remaining ingredients (expect the peppers and feta cheese) to the cous cous, mix well and check the seasoning.

    Chop your peppers in half and fill each with a good spoon of cous cous before topping with a little feta.

    If cooking immediately, pop the peppers on a pre heated skillet or griddle pan with a drizzle of oil and into your Roccbox for around 2 minutes. Once the cheese has begun to melt, remove, sprinkle over your toasted pumpkin seeds and dig in!

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