Читать книгу More Slow Cooker Recipes - Katie Bishop - Страница 17

PREPARATION TIME: 10 MINUTES

COOKING TIME: 1½–2 HOURS

SERVES 4

VEGETARIAN

Peppers and slow cooking go hand in hand – the long, gentle process brings out the best in the taste of the peppers. This is a great recipe for a mid-week supper or as a starter when entertaining.

4 red peppers

2 garlic cloves, peeled and finely sliced

6 tbsp couscous

3 tbsp boiling water

4 tbsp finely chopped fresh herbs, such as basil, flat-leaf parsley or mint

3 tbsp olive oil, plus extra for drizzling

2 tomatoes, diced

1 tsp harissa paste

Sea salt and freshly ground black pepper

Using a sharp knife, halve the peppers, attempting to cut along the centre of the stalk so that each half has a piece of stalk attached to it. Carefully remove the seeds, leaving the stalks intact, and arrange the peppers in a single layer in the slow cooker dish (they should fit snugly with few gaps between them). Divide the garlic slices between the peppers.

Place the couscous in a large bowl and add the boiling water. Add the herbs, olive oil, tomatoes and harissa paste, then season with salt and pepper and mix well. Spoon the mixture neatly into the pepper halves and drizzle a little more olive oil over the top. Cover with the lid and cook on high for 1½–2 hours or until the peppers are wonderfully soft but still holding their shape, and the couscous is tender. Serve immediately with some rocket leaves and dollops of Greek yoghurt.

I ALSO LIKE …

to do this with other vegetables, such as halved, hollowed-out courgettes, tomatoes and mini aubergines, using their diced flesh in the couscous stuffing mixture.