Roasted Capsicum with Moroccan Cous Cous and Lentils by Otto’s Fresh Food Market Recipe
6 capsicums, halved lengthways, seeded
60ml (1/4) cup olive oil
1 brown onion
2 stalks celery, sliced
½ capsicum, diced
2 shallots, sliced
1 teaspoon Otto’s ground cumin
1 teaspoon Otto’s ground coriander
1 teaspoon Otto’s kashmiri chilli
1 teaspoon Otto’s ground turmeric
½ cup Cous Cous, cooked
400g tin Capricco lentils drained, rinsed
400g tin Capricco red kidney beans, drained, rinsed
½ cup dates, coarsely chopped
½ cup slivered almonds, toasted
2 tablespoons lemon juice
¼ cup coarsely chopped coriander
Lemon wedges to serve
Step 1. Preheat oven to 220°C. Place capsicums, cut-side up, in a roasting pan. Drizzle with half the oil. Season with salt and pepper. Roast for 30 minutes or until tender.
Step 2.Meanwhile, heat remaining oil in a large frying pan over low heat. Add onions and celery to cook, stirring occasionally, for 10 minutes or until golden and tender. Add the cumin, coriander, Kashmiri Chilli, turmeric and cook, stirring, for 1 minute or until aromatic. Add lentils, red kidney beans, diced capsicum and shallots. Heat through then remove from heat.
Step 3.Once cooled, combine the lentil mixture and cooked cous cous, lemon juice and coriander in a large bowl. Gently toss to combine. Taste and season with salt and pepper. Spoon evenly among roasted capsicums. Top with feta and grill until golden. Top with toasted almonds and place on serving plates with lemon wedges.