Ingredients:
- 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.
Method:
- 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!
