for 2 person

Filling

120 g	couscous
1	organic lemon, a little grated zest and 1½ tbsp of juice set aside
1 tbsp	olive oil
¼ tsp	Tabasco sauce
1 dl	water, boiling
1	tomato, cut into cubes
20 g	cashew nuts (e.g. with paprika, roughly chopped)
20 g	dates, coarsely chopped
½ tsp	salt
2	bell pepper, cut in half

How it's done

Filling

In a bowl, mix together the couscous, lemon zest and juice, oil and Tabasco sauce, pour over the boiling water, cover and leave to stand for approx. 5 mins. Add the tomatoes, nuts and dates, season with salt. Fluff up the couscous with a fork and stuff the peppers with the couscous mixture.

Charcoal/gas/electric grill

Grill the stuffed peppers over/on a medium heat (approx. 200 °C for approx. 15 mins.

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