Meat free dinners
Jul 15, 2020
3 minutes
PHOTOGRAPHY by JAMES MOFFATT • STYLING by OLIVIA BLACKMORE AND KATE BROWN
Stuffed capsicums
MAKES 6 PREP AND COOK TIME 1 HOUR 10 MINUTES
1¾ cups (430ml) vegetable stock
2 cups (400g) couscous
2 tablespoons drained sun-dried tomato oil
⅓ cup (50g) coarsely chopped sun-dried tomatoes
1 large red onion (300g), chopped finely
1 tablespoon dried oregano
⅓ cup (60g) pitted Kalamata olives, halved
250g cherry truss tomatoes, halved
1 medium lemon (140g)
6 large mixed colour capsicums (2kg)
⅓ cup (65g) pepitas (pumpkin seed kernels), toasted
½ cup fresh oregano sprigs, to serve (optional)
BASIL & ROCKET YOGHURT
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