• Baked Feta Capsicums With Pumpkin Couscous
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Baked Feta Capsicums With Pumpkin Couscous

Baked Feta Capsicums With Pumpkin Couscous

  1. 1 cup Water
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Chilli
  4. 1 Each Red Capsicums
  5. 1 tbsp Pitted Kalamata Olives
  6. 1 tsp Pine Nuts
  7. 0 Each Lemon
  8. 25 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 cup Couscous
  11. 120 g Butternut Pumpkin
  12. 1 Each Zucchini
  1. 1 cup Water
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Chilli
  4. 1 Each Red Capsicums
  5. 2 tbsp Pitted Kalamata Olives
  6. 2 tsp Pine Nuts
  7. 1 Each Lemon
  8. 50 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 cup Couscous
  11. 240 g Butternut Pumpkin
  12. 1 Each Zucchini
  1. 2 cup Water
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 Each Red Chilli
  4. 2 Each Red Capsicums
  5. 3 tbsp Pitted Kalamata Olives
  6. 3 tsp Pine Nuts
  7. 1 Each Lemon
  8. 75 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 cup Couscous
  11. 360 g Butternut Pumpkin
  12. 2 Each Zucchini
  1. 2 cup Water
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 Each Red Chilli
  4. 2 Each Red Capsicums
  5. 4 tbsp Pitted Kalamata Olives
  6. 4 tsp Pine Nuts
  7. 1 Each Lemon
  8. 100 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 cup Couscous
  11. 480 g Butternut Pumpkin
  12. 2 Each Zucchini
  1. 4 cup Water
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 3 Each Red Chilli
  4. 3 Each Red Capsicums
  5. 6 tbsp Pitted Kalamata Olives
  6. 6 tsp Pine Nuts
  7. 2 Each Lemon
  8. 150 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 3 cup Couscous
  11. 720 g Butternut Pumpkin
  12. 3 Each Zucchini

Prep:

  1. Wash red capsicums and zucchini.
  2. Pre-heat oven to 220°c.
  3. Wash and finely chop red chillies.
  4. Rinse and halve pitted kalamata olives.
  5. Peel and grate butternut pumpkin.

Method:

  1. Combine feta with halved kalamata olives and divide among capsicums. Season with pepper. Drizzle olive oil over capsicums and zucchini. Cook in the oven for about 20 minutes, or until browned and tender. Sprinkle with pine nuts.
  2. Cut capsicums in half through the stem. Remove and discard seeds and membranes. Place, cut-side up on a lined oven tray. Halve zucchini and cut into 2cm pieces thick wedges. Place around capsicums.
  3. Serve capsicums and zucchini over couscous. Drizzle with dressing and season with salt & pepper.
  4. Finely grate rind from lemon and squeeze juice. Combine with chilli (as much or as little as you like) and olive oil (1 tbsp/p).
  5. Meanwhile, add water and pumpkin in a saucepan. Cover with lid. Bring to boil and cook for 1-2 minutes, or until tender. Stir in couscous. Cover with lid. Remove from heat. Stand 5 minutes. Season with salt and pepper. Fluff with a fork.
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