---

COUSCOUS & PESTO-STUFFED PEPPERS

---

You will need a braai that you can cover with a lid for these PEPPERS so that they can steam while they cook. Stuffed with a wholesome and filling couscous and chickpea mix, these peppers are just as good the next day for lunch.

---

SERVES 6

3 medium red peppers, halved

2 Tbsp extra virgin olive oil

Sea salt and freshly ground black pepper to taste

1½ cups cooked wholewheat couscous

½ can (200 g) chickpeas, drained and rinsed

25 g basil pesto

50 g feta cheese, crumbled

  1.  Cut the red peppers in half, and remove the seeds. Season the inside with some sea salt and freshly ground pepper and set aside.

  2.  Brush the peppers with olive oil and place onto a medium-hot braai, cover with a lid and braai for 10 minutes.

  3.  Mix the couscous, chickpeas and pesto together lightly and loosely fill the pepper halves with the mixture, and drizzle with olive oil.

  4.  Cook for another 5 minutes, then remove from the braai.

  5.  Garnish with crumbled feta and serve immediately.