Moroccan stuffed peppers

Inspired by Morroco and my ready-made cheat's mix of ras el hanout spices; I decided to stuff some peppers with couscous and all the flavours that remind me of Marakesh for dinner.

What you will need
4 red peppers
200g couscous
2-3 cloves garlic
1 tea spoon dried chillies
1-2 table spoons of sliced olives
Half a chopped preserved lemon
250ml vegetable stock
2 tea spoons ras el hanout spices (see below)
4 tea spoons of pomegranite molasses
140g of feta
Flaked almonds
Fresh mint

Firstly, chop the onions and garlic and saute until browned and soft. Add the ras el hanout spices and chilli flakes and cook for a further one minute.

The ras el hanout is a blend of spices used in morocco. The exact content can vary, although this pack that I picked up in France (great for North African produce) tells me it includes turmeric, cumin, salt, cayenne pepper, fenugreek, coriander, pepper, ginger, fennel and garlic. So of course, you can blend your own.

Add the hot vegetable stock to the couscous so that it covers it and leave for 5 minutes. Once the couscous has rehydrated, seperate the grains by running a fork through. Add the onion and spice mix, along with the chopped olives, chopped preserved lemon and the crumbled feta. Mix through the couscous with the chopped fresh mint.

Next, slice the tops off the red peppers, remove the seeds and stuff with the filling. Drizzle about a teaspoon of the pomegranite molasses over each of the peppers. Stand these up in an oven dish and sprinkle over the flakes almonds. Bake in the oven for 30-35 minutes at 180 degrees, or until the peppers have softened.

You can also mix some sultanas, chopped dried apricots or fresh pomegranite jewels through the couscous if you wish.

I served mine with a fresh tomato salad. Gipsy Spread also had his with some lemon chicken.

You can also serve with some nice yoghurt and cucumber sauce or tzatziki.