Basil And Feta Stuffed Peppers - cooking recipe

Ingredients

1/2 cup couscous
2 medium red peppers
4 g cherry tomatoes, quartered
3/4 cup crumbled reduced-fat feta cheese
1/2 small red onion, thinly sliced
2 tbsp coarsely chopped fresh basil
1 tsp finely grated lemon peel
2 tbsp lemon juice
2 tbsp small basil leaves

Preparation

Combine the couscous and 1/2 cup boiling water in a medium heatproof bowl. Cover; let stand for about 5 mins or until the liquid is absorbed, fluffing with a fork occasionally.
Meanwhile, halve the peppers and discard the seeds and membranes. Place the peppers, cut-side up, in large parchment paper-lined steamer, over large saucepan of simmering water. Steam for about 8 mins or until tender.
Meanwhile, add the tomato, cheese, onion, chopped basil, and lemon peel and juice to the couscous and mix gently.
Divide the couscous mixture among the pepper halves. Sprinkle with basil leaves and serve.