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Tuna and Couscous Roast Peppers

Tuna and Couscous Roast Peppers

By Princes Recipes
Published on 13 January 2021
Try this very tasty roast pepper dish for a colourful, healthy main meal.
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Time and servings

35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time

Ingredients

  • 8 cherry tomatoes, quartered
  • 1 vegetable stock cube, in 400ml boiling water
  • 6 spring onions, trimmed and chopped
  • 2 princes tuna chunks in spring water
  • 200 g of couscous
  • 4 pepper, halved and cored
  • 3 tbsp of olive or vegetable oil
  • 1 lemon, finely grated zest

Method

  1. Step 1

    Preheat the oven to 200°C, fan oven 180°, Gas Mark 6.

  2. Step 2

    Drain the cans of tuna and break into chunks. Cover and set aside.

  3. Step 3

    Arrange the peppers, cut sides up, in a roasting tin. Sprinkle with 2tbsp olive or vegetable oil. Roast for 20 minutes.

  4. Step 4

    Meanwhile, put the couscous into a heatproof bowl and add the lemon zest. Dissolve the stock cube in the boiling water and pour over the couscous. Leave to soak and swell for 10 minutes.

  5. Step 5

    While the couscous is soaking, heat the remaining oil in a frying pan and gently fry the spring onions until soft, about 3-4 minutes.

  6. Step 6

    Fluff up the couscous with a fork, then stir in the spring onions and cherry tomatoes. Check the seasoning, adding salt and pepper if needed. Share this couscous between the pepper halves. Return to the oven for 5 minutes, then top with the tuna chunks and serve immediately. Add salt and freshly ground black pepper.