Roasted Romano Peppers Stuffed with Feta and Couscous

• 3 romano peppers — halved and deseeded
• 2 tbsp olive oil
• 1 red onion
• ½ red pepper — deseeded and finely chopped
• ½ green pepper — deseeded and finely chopped
• 1 clove garlic — peeled and minced
• ½ tsp dried oregano
• 150 g (3/4 cup) uncooked couscous
• 300 ml (1 1/4 cups) hot vegetable stock
• Pinch of salt and pepper
• ¼ cucumber
• 100 g (3 packed cups) mixed leaves
• Small bunch parsley — roughly chopped
• Small bunch basil — roughly chopped
• 100 g (1 cup) feta cheese
• 100 g (1/2 cup + 2 tbsp) mixed olives — de-stoned and sliced

Lemon Garlic Dressing:

• Juice of 2 lemons
• 100 ml (1/2 cup minus 1 tbsp) extra-virgin olive oil
• 1 clove garlic — peeled and minced
• ¼ tsp dried oregano
• Salt and pepper to taste

• Preheat the oven to 200°C / 400°F (fan).
• Place the romano peppers on a baking tray and drizzle with 1½ tbsp of the olive oil. Rub the oil over both sides, arrange cut side up, and season with a pinch of salt and pepper. Roast for 15–20 minutes until soft and slightly charred at the edges.
• Meanwhile, heat the remaining ½ tbsp oil in a small saucepan. Peel the red onion and cut it in half. Slice one half thinly and set aside. Finely chop the other half and sauté in the pan over medium heat for about 5 minutes until softened.
• Add the chopped red and green peppers, garlic and oregano to the pan and cook for 2 minutes. Stir in the couscous, add the hot vegetable stock, bring to the boil, then cover and remove from the heat. Leave for 5 minutes, then fluff with a fork and season to taste.
• Slice the cucumber lengthways, scoop out the seeds with a teaspoon, then cut into quarter-moon pieces.
• Make the dressing by whisking together the lemon juice, extra-virgin olive oil, minced garlic, dried oregano and salt and pepper in a small bowl.
• Arrange the mixed leaves on a large serving dish and place the roasted peppers on top. Stir the parsley and basil through the couscous and spoon the mixture into each pepper. Crumble the feta over the peppers, then scatter the reserved red onion slices, sliced olives and cucumber. Serve immediately with the dressing.

Nutrition