Roasted Red Peppers Stuffed with Herb Couscous

Perfect for vegetarians, Alex MacKay's couscous-filled peppers are complemented by a tangy ginger, lime and fresh pea dressing
By Alex Mackay
Roasted Red Peppers Stuffed with Herb Couscous
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 45 minutes plus 20 mins standing time
  • Effort: easy


  • 4 red peppers, halved, seeds removed
  • 1 lime, juice only
  • 50 ml extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • pinches cayenne pepper
  • steamed pak choi, to serve

For the couscous

  • 300 ml water
  • 50 ml olive oil
  • 150 g couscous
  • 1/2 tsp salt
  • 2 cloves garlic, finely chopped
  • 2 cm ginger, grated
  • 1 lime, zest and juice
  • 200 g dried apricots, roughly chopped
  • small bunch mint, shredded
  • cayenne pepper, to taste

For the dressing

  • 4 tbsp extra virgin olive oil
  • 1 cm ginger, grated
  • 200 g peas, blanched
  • 1 lime, zest and juice


1. Preheat the oven to 200C/gas 4.

2. Place the halved peppers, skin side up, in a roasting tin. Pour over the lime juice and drizzle over the olive oil. Sprinkle with salt, sugar and cayenne pepper.

3. Roast the peppers for 30-35 minutes, until they have softened. Transfer the peppers and any cooking juices to a bowl and cover with cling film.

4. After about 10 minutes, remove the cling film and as soon as the peppers are cool enough to handle, peel them and set aside, reserving the cooking juices for adding to the dressing.

5. For the couscous, bring the water to a boil in a large saucepan with the olive oil, salt, chopped garlic and grated ginger.

6. Pour the boiling mixture over the couscous and leave for about 10 minutes, stirring frequently.

7. Stir in the lime zest and juice and add the dried apricots and two-thirds of the mint. Stir well to combine and season to taste with cayenne pepper and more salt if needed.

8. Lay the pepper halves on a chopping board and stuff with the couscous. Roll them up as tightly as possible and set aside.

9. To make the dressing mix the cooking juices from the peppers with the olive oil, grated ginger and cooked peas. Stir in the lime zest and juice and add the remaining mint. Serve at room temperature with steamed pak choi as an accompaniment.

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