This Roasted Capsicums with Couscous and Pumpkin is a recipe we’ve wanted to try for sometime. It’s a great side to add with chicken, fish or a colourful addition to any meal.
Red bell peppers or (red capsicums) are my choice to use for this recipe. Easy to prep and you can swap up your ingredients to suit your tastes plus low calorie at just 193 cal per serve .
If you would love to make the Roasted Capsicums gluten free you can replace the couscous with Quinoa instead if you like. It’s one of those swap it for this or that ingredient wise with whatever you’ve got in the crisper of your fridge.
With a mix of cumin, tumeric and cinnamon spices the aroma in the kitchen is rather gorgeous. It’ gives it a truly Mediterranean vibe to your dinner.
Roasted Capsicums with Couscous and Pumpkin Recipe
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
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Heat the oven to 180 deg Celsius .Wash, peel and cut the pumpkin into small pieces say 5cmx 5cm and place on a baking tray covered with baking paper and drizzle with olive oil and salt and pepper.
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Cut the capsicums length ways removing the seeds but keeping the stork intact. Wash and dry and and set aside till needed.
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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.
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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.
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Lightly toast the pine nuts.
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When the pumpkin is cooked allow to cool a little bit.
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Remove the plate from the couscous and lightly loosen it with a fork. If a little solid add a drizzle of olive oil. Add to celery mix with the rest of the ingredients, and lightly mix together.
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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. Po; these onto a tray lined with baking paper or use the one that you roasted the pumpkin on.
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Drizzle a little olive oil over the filled capsicums and pop a little salt and freshly ground pepper to taste.
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Cook in a moderate oven for 30-40 minutes or until the tops start to get a little colour and the capsicums start to collapse just a little.
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Season with a little salt and pepper if needed and eat while warm.
Swap your Roasted Capsicums with Couscous and Pumpkin for our San Choy Bow recipe.
If you really want to fill your roasted peppers with a meat filling why not try our San Choy Bow recipe from our Free cookbook 7 Tasty Dinner Recipes here.
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