Stuffed capsicums

With israeli couscous, Shawarma pork, zucchini, tomatoes and pine nuts

(serves 4)

Adapted form SBS Lebanese stuffed capsicums

Following youth camp we had quite a number of yellow capsicums left, which is always exciting as they are the most expensive of the range and also the sweetest and most tasty in my opinion! So in my daydreaming about what to do with too many capsicums, i decided to give this colourful and festive dish a go! By the time i actually found the time to make this we were down to 4 (the others were sacrificed to stir-fry, omelettes and other less exciting dishes) - lucky i had given Paul strict instructions to leave them! 
Stuffed capsicums are traditionally cooked with rice and baharat spice mix, but I thought i'd adapt it to the less dense israeli couscous and pre-packaged Shawarma mix we had lying around. It turned out pretty good actually, light, fresh and delicious!

Prep time: 40 min

Cooking time: 40 min

Ingredients

6 medium capsicums
300g pork mince (mix of lean and normal pork mince)
1 brown onion
1 zucchini
2 medium tomatoes
2 tsp garlic
1 C israeli cous cous
1 C water
8 sprigs parsley (1/2 C)
8 sprigs mint (1/2 C)
1/4 C pine nuts, roasted
5-6 tsp Shawarma mix or baharat spice mix
1 tsp paprika
1 tsp ground cinnamon
2 tsp ground mixed all spice
2 T red wine vinegar
salt
olive oil

Method
1. Preheat the oven to 200˚C.
2. Marinate the pork mince in red wine vinegar, salt and 2 tsp shawarma mix for 10-15 minutes.
3. Finely dice the onion, zucchini and tomoatoes.
4. Heat a saucepan on medium heat and add 1 T oil. Add the garlic, onions and zucchini and sauté for 2 minutes. 
5. Add the pork mince and sauté for another 2 minutes until half-cooked, then add in the tomatoes, israeli cous cous and 1 C water. Season with 3-4 tsp shawarma mix, 1-2 tsp salt, 1 tsp cinnamon and approx 2 tsp mixed all spice.

6. Cover and cook for 8-10 minutes, stirring regularly to avoid the cous cous sticking to the bottom. Cool for 10 minutes.
NB. It should be ready once the liquid has been absorbed, the cous cous should be al denté or even slightly raw as it will continue to cook in the oven.
7. Meanwhile, slice 2cm down from the top of each capsicum. Spoon out the seeds and membrane.

8. Finely chop the parsley and mint. Mix majority of the herbs and pine nuts into the cous cous mixture (leaving some for garnish) and spoon into the capsicums, filling it to the brim!

9. Fit the capsicums snugly in a foil-lined deep tray and fill with 1/2 C water. Drizzle olive oil and sprinkle some salt on top then roast in the oven uncovered 30-40 minutes, or until the capsicums are slightly wrinkly and are softened.

10. Gently remove from the tray with a ladle, sprinkle with remaining herb mixture and pine nuts to serve.