Now I’m not normally a huge fan of cous cous as I find it a bit dry and boring but in this recipe, it’s creamy and delicious! This is a really quick recipe and is surprisingly filling! Serves 2 with a side salad.
100g gluten free cous cous
2 red peppers
4 spring onions (green parts only)
1/2 glass white wine
1 tbsp lactofree cream cheese
1 tbsp garlic-infused oil
30g grated Parmesan
Small amount of goats cheese
Salt, pepper and dried mixed herbs
Pinch of smoked paprika
Preheat the oven to 200 degrees. Prepare the peppers by carefully slicing off the top and getting rid of all the white bits and seeds inside then sprinkle with salt and pop in the oven for 15 minutes.
Finely chop the spring onions and carrots and fry gently in the garlic-infused oil adding the smoked paprika. When the veg is soft, add the white wine and reduce. Stir in the cream cheese and dried herbs until everything is mixed thoroughly. Add the cous cous and 1 cup of water along with salt and pepper, cover with a lid and turn the heat off. Leave to stand for 5 minutes so the cous cous soaks up the all the liquid.
Once the liquid has all been absorbed, add the Parmesan and stir until the cheese has all melted. Season to taste.
Once the peppers start to soften, fill with the cous cous mixture, top with crumbled goats cheese and grill for 5-10 minutes until everything is hot and melty.
Ideal served with a large side salad.