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  • Australian Women’s Weekly NZ

    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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