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
1 packet
Haloumi
(Contains: Milk;)
• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, place haloumi and cover with water to soak. • 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 half the chickpeas. Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • 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 haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until tender, 2-3 minutes. • Add chickpeas, mediterranean seasoning, 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 vegetable stock pot (see ingredients), until slightly thickened, 1-2 minutes.
• Remove tray from oven and spoon filling into capsicum. Sprinkle over fetta cubes and 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, haloumi and Mediterranean chickpea stuffed capsicums between bowls. • Top with lemon yoghurt and tear over mint (see ingredients). • Serve with any remaining lemon wedges. Enjoy!