Ingredients:

• 1 tablespoon of vegan ‘chicken’ flavoured stock powder

• ½ a cup of couscous 

• 4 tablespoons olive oil

• 1 red onion, sliced

• 1 garlic clove, crushed

• 1 ½ tsp za'atar (alternatively use a mixture of coriander and cumin)

• 1 tablespoon of brown sugar

• 2 tablespoons red wine vinegar

• 20g of pistachios, toasted (alternatively use pine nuts and/or sunflower seeds)

• 20g hazelnuts, toasted and roughly chopped (or use toasted almonds)

• 3 plump dates, finely chopped

• 1 large handful of Italian parsley, chopped

• 4 large capsicums (red & green are best as they hold shape)

• 80g of Angel Food Dairy-Free Cheddar Cheese, small cubes.

Steps to make BBQ stuffed capsicum Recipe

1. Cook the couscous with the 1 tablespoon of vegan ‘chicken’ flavored stock powder (add to water). 

2. Heat 2 tablespoons of oil in a pan over medium heat. Add onions and cook for 5 mins, until soft. 

3. Add the za'atar and garlic, and cook for another minute.

4. Stir in the brown sugar and cook for a further 3 mins. Afterward, take it off heat.

5. Add the red wine vinegar and then combine with the cooked couscous.

6. Add the cubed Angel Food Dairy-Free Cheddar Cheese, dates, nuts, remaining olive oil, half the Italian parsley, and season to taste. 

7. If you’re using a bbq, wrap the capsicum in foil and cook for 20 mins, turning them every so often. Alternatively, cook them in the oven without foil for 20 mins on 200°C bake or 180°C fan-bake. Once cooked, gently slice the tops off with a knife, making sure you don’t cut through the middle. Scoop out the seeds. 

8. Stuff the capsicum with the couscous mix, sprinkle with the leftover Italian parsley, and enjoy!