Chermoula Chickpea Stuffed Capsicums
with Spinach Couscous & Lemon Yoghurt
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
Brimming with our favourite grain (couscous) these tomatoey, Middle-Eastern stuffed capsicums are comfort in a bowl! Here, we've kept the calories low and turned the flavours right up! This recipe is under 650kcal per serving.
Ingredients
2
capsicum
3 clove
garlic
½
lemon
1
carrot
1 tin
chickpeas
1 sachet
chermoula spice blend
(May be present: Soy)
1 packet
tomato paste
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains: Milk)
1 packet
Cheddar cheese
(Contains: Milk)
Not included in your delivery
olive oil
1 tsp
brown sugar
40 g
butter
(Contains: Milk)
¼ cup
water (for the veggies)
¾ cup
water (for the couscous)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice capsicums in half lengthways and remove stem and seeds. • Place capsicums on a lined oven tray. Brush capsicums with olive oil and season with salt and pepper. Arrange cut-side up and roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Zest lemon to get a pinch and slice into wedges. Grate carrot. Drain and rinse chickpeas. • In a medium bowl, combine Greek-style yoghurt, lemon zest and a squeeze of lemon juice. Season to taste.
• When capsicums have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, until tender, 2-3 minutes. • Add chickpeas, chermoula spice blend, tomato paste and 1/2 the garlic and cook, until fragrant, 1-2 minutes. • Stir in the water (for the veggies), brown sugar, 1/2 the butter and 1/2 the vegetable stock powder, until slightly thickened, 1-2 minutes.
• Remove tray from oven and spoon filling into capsicum. Sprinkle over shredded Cheddar cheese and bake, until cheese is golden, 5-7 minutes.
• Meanwhile, in a medium saucepan, heat the remaining butter and garlic over medium-high heat. • Cook, until fragrant, 1 minute. Add the water (for the couscous) and remaining vegetable stock powder and bring to the boil. • Add couscous and stir to combine, cover with a lid and remove from heat. • Set aside until the water has absorbed, 5 minutes. Fluff up with fork. Stir through baby spinach leaves, until wilted. Season to taste.
• Divide spinach couscous and Middle Eastern stuffed capsicums between bowls. • Top with lemon yoghurt. Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The chermoula spice filling and lemon yoghurt were widely praised for being bold and well-balanced. Some found the couscous mild and boosted it with curry powder, kasundi, or cranberries.
- Ease of prep: Most found this recipe straightforward and quick to pull together, even for less experienced cooks. A few noted that stuffing the capsicums can be fiddly, particularly with smaller or irregularly shaped ones.
- Suggestions: Several reviewers recommended using red capsicums over green, noting red ones are sweeter and better suited to stuffing. One reviewer added cumin and paprika to the chickpea mix, and another suggested pistachios as a garnish for added texture.
- Leftovers: This dish reheats well the next day, and a few noted the portions were generous enough to serve three or provide a satisfying lunch.
- Portions: Some found the dish on the lighter side and suggested pairing it with something extra, like sweet potato, to make it more filling.
