CookEat Recipe
Pepper and Couscous with Black Olives
Steamed sweet pepper and couscous are folded with tomato, capers and natural yogurt. Black olives and crisp baked filo finish the small plates.
Method
Steps
Step 1
Heat the oven to 180°C. Use a sweet bell pepper for the listed pepper; wash, seed and cut it into 1 cm pieces. Steam in a covered basket over 500 ml boiling water, with the basket clear of the water for 6–8 minutes until tender and drain well.
Step 2
Weigh instant couscous dry and pour over the remaining 120 ml boiling water, cover and leave for its full packet standing time, about 5–10 minutes; fluff with 1 tablespoon olive oil. Wash and dice the tomato, drain and chop the capers and pit and chop the olives.
Step 3
Heat the oven to 180°C. Brush thawed filo with the remaining tablespoon olive oil, stack in three layers and cut into rectangles. Bake on lined trays for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 4
Fold the warm pepper and couscous with the tomato, capers and yogurt off the heat. Divide among six plates, scatter with olives and serve with baked filo crisps.
Cooked it? Rate it.
Cooked 4 times