KOO Spanish Tapas Peppers
Get in your 5-a-day with this easy recipe!
Time: 1 hour
Recipe by: Nicole Snelling
2 red peppers
2 yellow peppers
6 anchovies, finely chopped
150g green olives, pips removed & chopped
1 Cup couscous
2 cloves garlic, finely chopped
2 Tbsp olive oil
pinch of saffron
1 tin Koo chickpeas, drained
1 Tbsp Koo tomato paste
handful fresh parsley, chopped
salt and pepper, to taste
tomato and basil salsa, to serve
Preheat the oven to 180°C. Line a baking sheet with baking paper.
Cut each pepper in half through the core and remove the seeds and then cut each half into half again, creating quarters.
Prepare the couscous according to package instructions, make sure to add the saffron to the water, then add the anchovies, olives, olive oil, chickpeas, tomato paste, salt and pepper. Give it a good mix to combine.
Place the peppers onto the baking sheet skin side down, then top with the filling and bake in the oven for 30 -40 minutes until the peppers have cooked through and the filling has crisped up.
Serve topped with prepared tomato and basil salsa.
Chefs Tip: You can do the same filling with halved peppers instead of quarters.