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Time to make:
$4.50 per serve
(at time of publication)
Full ingredients list:
- 4 large red capsicums
- 3/4 cup couscous 3 cups diced vegies (eg. red onion, mushrooms and zucchini)
- 1 teaspoon minced garlic
- 300g Quorn pieces
- 1/4 cup flaked almonds
- 75g reduced-fat feta, crumbled
- 3 tablespoons chopped parsley
- 8 cups mixed green salad, to serve
- 4 tablespoons balsamic vinegar, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200ºC. Cut capsicums in half, through stem. Remove seeds and pith. Place cut-side up onto an oven tray lined with baking paper. Spray lightly with oil and season with black pepper. Roast for 15 minutes, or until tender, while still holding their shape.
Step 2 Meanwhile, prepare couscous following packet directions. Add vegies, garlic and Quorn pieces. Spray a frying pan with oil and add mixture. Heat for 5 minutes.
Step 3 Mix in almonds, feta and parsley. Season with freshly ground pepper. Divide mixture among capsicum halves. Return to oven for 5 minutes to heat through. Serve with green salad and a drizzle of balsamic vinegar.
About this recipe
First published: February 2013