Chermoula Chickpea Stuffed Capsicums
with Spinach Couscous & Lemon Yoghurt
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.
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.
Ingredients
2
capsicum
3 clove
garlic
½
lemon
1
carrot
1 tin
chickpeas
(May be present: Wheat, Gluten. )
1 sachet
chermoula spice blend
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
¼ cup
water (for the veggies)
¾ cup
water (for the couscous)
Nutritional Values
Utensils
Instructions
• 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!