Brimming with spiced chickpeas and served with our favourite grain (couscous), these tomatoey, spiced stuffed capsicums are comfort in a bowl! Here, we’ve turned the flavours right up, especially when you add the lemon yoghurt and mint!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Vegetable Stock Pot
3
Garlic
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
2
Capsicum
1 packet
Mint
1 packet
Tomato Paste
1
Lemon
1
Carrot
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Chickpeas
• Preheat oven to 240°C/220°C fan-forced.
• Slice capsicum in half lengthways and remove stem
and seeds.
• Place capsicum on a lined oven tray. Brush 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 with salt and pepper.
• When capsicums have 5 minutes remaining, in
a large frying pan, heat a drizzle of olive oil over
medium-high heat. Cook carrot, tossing, until
tender, 2-3 minutes.
• Add chickpeas, chermoula spice blend, tomato
paste and half the garlic and cook until fragrant,
1-2 minutes.
• Stir in the water (for the veggies), brown sugar,
half the butter and stock concentrate, until slightly
thickened, 1-2 minutes.
• Remove tray from oven and spoon filling into
capsicum. Sprinkle over fetta cubes, then continue
baking, for a further 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 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 spiced chickpea and
fetta stuffed capsicums between plates.
• Top with lemon yoghurt and tear over mint.
• Serve with any remaining lemon wedges. Enjoy!