Moroccan Stuffed Capsicum

• 2 red capsicums large
• 1 cup couscous
• 1 chicken stock cube
• 1/2 cup sultanas or chopped dried apricots
• 1 1/2 cups boiling water
• 1 cup chopped parsley
• 1/2 cup chopped walnuts
• 250 grams crumbled feta or cubed
• 2 cloves garlic minced
• spice blend Moroccan, below
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon white pepper
• 1/4 teaspoon tumeric
• 1/4 teaspoon nutmeg
• 1/4 teaspoon chilli powder

1. Preheat oven to 180 deg celsius
2. Mix the spices for the Moroccan spice blend and set aside.
3. Break up the cube into a measuring jug. Add boiling water and stir briefly till dissolved.
4. Add couscous and sultanas and cover jug. Set aside.
5. Wash, halve and clean the capsicums for stuffing, removing the stem and seeds.
6. Transfer couscous to a mixing bowl. Add walnuts, feta, garlic and parsley. Mix well.
7. Add Moroccan spice blend and mix to combine.
8. Fill capsicum halves with the couscous mixture.
9. Drizzle with olive oil and place the capsicums on an oiled tray.
10. Place in the oven for 30-40 minutes or until top is brown and crunchy.

red capsicums, couscous, chicken, sultanas, boiling water, parsley, walnuts, garlic, ground coriander, ground cumin, ground paprika, ground ginger, ground cinnamon, white pepper, tumeric, nutmeg, chilli powder

Taken from www.yummly.com/recipe/Moroccan-Stuffed-Capsicum-1691855 (may not work)