Couscous-stuffed peppers

STEP BY STEP

Let's make something delicious.

1. 01

   Prepare the couscous in a saucepan according to the pack instructions. Wash the orange, grate the zest and squeeze out the juice. Finely dice the apricots. Wash the mint, shake dry and roughly chop.

2. 02

   Fold the orange juice and zest, mint and apricots into the couscous and leave to stand.

3. 03

   Wash the peppers and remove the cores and seeds. Peel and finely chop the shallots and garlic. Wash and halve the cocktail tomatoes.

4. 04

   Heat the olive oil in a roasting pan. Gently cook the shallots and garlic over a medium heat for 3-4 minutes until translucent.

5. 05

   Preheat the oven to 180 °C fan (200 °C conventional).

6. 06

   Fill the peppers 2/3 full with couscous. Finely grate the Emmental and carefully pile it on top of the peppers. Place the stuffed peppers in the roasting pan. Mix the vegetable stock with the tomato purée, season with salt, cayenne pepper, thyme and marjoram, then pour into the pan.

7. 07

   Add the cocktail tomatoes and chopped tomatoes to the roasting pan and gently stir into the seasoned stock. Place the pan on the middle shelf of the oven for 20 minutes.

8. 08

   Meanwhile, prepare the yoghurt sauce. Wash the lemon in hot water, halve it, grate the zest and squeeze out the juice. Wash and finely chop the parsley and sage. Season the yoghurt with the lemon juice and zest, salt, pepper, parsley and sage.

9. 09

   Toast the pine nuts without oil in a non-stick frying pan until golden brown. Serve the stuffed peppers with the toasted pine nuts and yoghurt sauce.