My mother in law said that the capsicums were a good price (I have so much to learn) so I thought I would have a go at doing some sort of stuffed, Middle Eastern-esque vegetable dish. I was a bit worried but it was well received and so here it is!
5-6 smallish capsicums
3 cups cooked cous cous (which we cooked in vegetable stock)
olive oil for sauteing
75g pine nuts
2 teaspoons cumin
2 teaspoons garlic (from a jar)
2 teaspoons sumac
2 teaspoons Moroccan Seasoning
Parmesan to sprinkle
1. Preheat the oven to 180˚C, line a baking dish with baking paper.
2. Cook the cous cous as per instructions on packet. Ours was really quite moist – I was worried but it worked!
2. Dice onion and slice eggplant, saute in a wok or frying pan till onion is clear and eggplant is silky.
4. Add pine nuts, currents and seasoning to the pan.
5. Turn down the heat and add the cous cous, combine all ingredients. Turn heat off.
6. Prepare capsicums by removing stalks, seeds and pale inner flesh. Level bottoms so they sit up during cooking (this almost worked!).
7. Grate cheese and set aside.
8. Fill capsicums with the cous cous mixture. Sprinkle with parmesan. Bake till capsicums are soft and cheese is golden, at least an hour.
9. Serve with a green salad and enjoy!