31 May 2013

In my kitchen

Look - I cooked again!


Baked capsicum and tomatoes stuffed with couscous - easy peasy.

You will need:
A packet of Ainsley Harriott's couscous (I used Moroccan Medley)
A capsicum
Two large tomatoes
Olive oil

Method:
Prepare the couscous according to the instructions on the pack. Preheat the oven to 200 degrees centigrade. Cut the capsicum in half lengthwise and remove the centres and the seeds. Cut the tops off the tomatoes and remove the centres and the seeds.

Fill the capsicums and tomatoes with couscous and put them in an oven-proof dish. Pop the tops back on the tomatoes. Drizzle all with olive oil. Bake for about 30 minutes or until soft. Devour with pleasure!

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