This Roasted Capsicums with Couscous and Pumpkin dish is something we’ve wanted to try for sometime. It’s a great side to add with chicken, fish or just have with a Mexican meal.
Red bell peppers or red capsicums are my choice to use for this recipe. If you would love to make it gluten free you can replace the couscous with Quinoa instead.
Roasted Capsicums with Couscous and Pumpkin
Yummy roasted capsicums stuffed with couscous so sweet and packed full of flavour. Eat this with your dinner or as a meal by themselves.
- 2 large red capsicums
- ¼ of a butternut pumpkin chopped in 2 cm cubes
- 1 small onion
- 1 stick of celery chopped finely
- ½ cup couscous
- ½ cup boiling water
- Pinch of veggie stock powder
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- ¼ cup pine nuts lightly toasted
- Olive oil
- 2 tablespoons chopped coriander plus 4 tiny sprigs for decoration
Cut the capsicums length ways removing the seeds but keeping the stork intact. Wash and dry with paper towel. Pop onto a tray lined with baking paper with the cup sides up, turning the pumpkin halfway through to cook evenly. When cooked, allow to cool a little.
Chop the onion and celery very finely and fry in a pan for 3-5 mins till soft. Add the spices and cook through till you can smell the aromas. Set aside to cool. If you like you can pop the celery and onion mixture into a wizz to make a less chunky texture for a few seconds.
Pop the couscous into flat bowl and cover with boiling water and dissolved veggie stock powder. Cover with a plate sit aside for 10-15 mins.
Lightly toast the pine nuts.
Remove the plate from the couscous and lightly loosen it with a fork. If a little solid add a drizzle of olive oil. Add the rest of the ingredients, pumpkin, celery mix, pine nuts, chopped coriander and lightly mix together.
Gently spoon into the capsicum cups making sure you fill all the corners with the mixture and have enough to make a bit of a hill on top.
Drizzle a little olive oil over the filled capsicums and pop a little salt and freshly ground pepper to taste.
Cook in a moderate to slightly high oven for 30-40 minutes or until the tops start to get a little colour and the capsicums start to collapse just a little.
Season with a little salt and pepper if needed and eat while warm.