Roasted peppers and cherry tomatoes, filled with giant couscous flavoured with Italian summer truffle and artichoke pesto 😋⁠


Two red peppers

Handful of cherry tomatoes

Olive oil

Sea salt and black pepper

Belazu artichoke and truffle pesto (

1 packet of giant couscous (pearl couscous by Artisan Grains)

Parmesan or pecorino cheese

Parsley, chopped


So simple it’s almost not a recipe!


Cut the peppers in half, remove the seeds, drop in a few halved cherry tomatoes, season, and drizzle with olive oil. 🌱⁠ Bake at 200 C conventional/180 C fan for 25-30 mins until cooked.⁠

Meanwhile, cook the pearl couscous (follow packet instructions), drain, add a great big dollop of truffle and artichoke pesto, and season.⁠🌱⁠

Fill the peppers with the couscous, grate over parmesan or pecorino, and sprinkle with chopped parsley.⁠

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