BBQ Stuffed Capsicums (Recipe from Angel Food Recipe Club)
- Cook the couscous with the 1 tablespoon of vegan ‘chicken’ flavoured stock powder (add to water).
Heat 2 tablespoons of oil in a pan over medium heat. Add onions and cook for 5 mins, until soft.
Add the za’atar and garlic, and cook for another minute.
Stir in the brown sugar and cook for a further 3 mins. Afterward, take it off heat.
Add the red wine vinegar and then combine with the cooked couscous.
Add the cubed Angel Food Dairy-Free Cheddar Cheese, dates, nuts, remaining olive oil, half the Italian parsley, and season to taste.
If you’re using a bbq, wrap the capsicum in foil and cook for 20 mins, turning them every so often. Alternatively, cook them in the oven without foil for 20 mins on 200°C bake or 180°C fan-bake. Once cooked, gently slice the tops off with a knife, making sure you don’t cut through the middle. Scoop out the seeds.
Stuff the capsicum with the couscous mix, sprinkle with the leftover Italian parsley, and enjoy!
1 tablespoon of vegan ‘chicken’ flavoured stock powder
½ a cup of couscous
4 tablespoons olive oil
1 red onion, sliced
1 garlic clove, crushed
1 ½ tsp za’atar (alternatively use a mixture of coriander and cumin)
1 tablespoon of brown sugar
2 tablespoons red wine vinegar
20g of pistachios, toasted (alternatively use pine nuts and/or sunflower seeds)
20g hazelnuts, toasted and roughly chopped (or use toasted almonds)
3 plump dates, finely chopped
1 large handful of Italian parsley, chopped
4 large capsicums (red & green are best as they hold shape)
80g of Angel Food Dairy-Free Cheddar Cheese, small cubes.
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