half cup of couscous
1 tbs coconut oil
1 tbs harissa (approx)
half tsp tumeric
1-2 chilli’s (optional)
1 onion chopped
2 cloves garlic chopped
1 celery stick (optional)
freshly chopped herbs (basil, mint, parsley, chives etc.) to taste
himalayan pink salt and freshly ground black pepper
coconut oil for frying
Prepare capsicum’s – slice ‘lids’ off the capsicums and take out the seeds from inside, rinse and drain upside down on kitchen paper.
Put half cup water into a saucepan with 1 tbsp coconut oil, half tsp turmeric and 1tbs of harissa and bring to boil, turn off heat and put lid on after stirring well. Cool.
Fry onion, celery, garlic, mushrooms and chillies in coconut oil, season with himalayan pink salt and black pepper. Cool.
Add couscous to onion mix and stir well. Fill capsicums with mixture pressing down well. Bake in pre-heated oven at 200c for approximately half an hour.
After filling the capsicums cover with plastic wrap and leave in the fridge, you can bake them in the oven later.
This goes well with salad and is also good for a dinner party as it can be made ahead. You can use baby capsicums or paprika’s for a dinner party in various colours.