SUMPTUOUS SEPTEMBER SUPPERS The start of autumn is a wonderful time especially with the fresh produce available to create some simply stunning dishes
GRILLED PEPPERS STUFFED WITH HERBY, CHEESY COUSCOUS These sweet and salty, stuffed peppers are perfect for a late summer BBQ or done under the grill, all using fresh ingredients from your garden or supermarket.
INGREDIENTS
FOR THE FILLING
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4 x Red Peppers 2 tbsp Olive Oil 2 tbsp Balsamic Vinegar 1 tbsp Lemon Juice 1 tbsp Maple Syrup
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200g couscous 200ml vegetable stock 2 cups of walnuts 2 cups of fresh basil leaves 2 tbsp olive oil 200g feta cheese 3 x garlic cloves Parmesan or any other Italian hard cheese Salt and pepper to taste
METHOD • • • • • • • • • •
10
Pour the vegetable stock over the couscous; add salt and pepper and cover. Meanwhile, pop the walnuts, basil leaves, olive oil, parmesan cheese and garlic cloves into a mortar and pestle roughly. Season with salt and pepper. Break the Feta cheese into 1 cm cubes and fork into the couscous. Add the mix from the mortar into the couscous and give a good stir. Cut a circle around the stalk of the pepper and pop off the top. Clean out the inside removing the seeds. Stuff the peppers with the couscous and seal the lid of the pepper with cocktail sticks. Mix the olive oil, balsamic vinegar, lemon juice and maple syrup into a bowl to create a marinade. Put the sealed pepper directly on to the BBQ or under the grill. Marinade the pepper every few minutes while on or under the grills. Once the pepper’s skin is charred on all sides, marinade once more before serving.
PROPERTY NEWS
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