Ingredients:
2 capsicums – halved
1 cup cous cous
1 small can corn kernals
1/3 cup pine nuts
150g feta
100g semi-dried/sun dried tomatoes – cut into small pieces
1 teaspoon basil – finely chopped
Method:
- Preheat the oven to 180 degrees
- Halve the capsicums and scoop out the seeds
- Put capsicum in the oven to roast while you prepare the filling
- Toast the pine nuts on a dry pan until browned. Remove from heat and set aside
- Heat up some water (amount depends on the type of cous cous) and add the basil, cook cous cous according to the packet instructions
- In a large bowl, crumble the fetta
- Add in tomatoes, cous cous, pine nuts and corn kernals – mix well. Season with salt
- Pull out capsicums and pour out excess water – they should have been roasting for about 10 minutes
- Fill the capsicums with the mixture and return to oven for a further 5 minutes
- Sprinkle pepper on top and serve
