Couscous And Pancetta Stuffed Peppers With Sweet Potato Wedges
The Tall ships sailed into town over the weekend and Neil and I made it a point to avoid them. Big boats aren’t really my cup of tea, neither are huge crowds of people, especially on hot sunny days. Instead we decided to have a completely chilled out time of it. On Friday night we went to the Queens Film Theatre to see AMY, which was excellent, but of course very sad. Come Saturday afternoon, still feeling a little depressed from the Amy Winehouse film, we headed out to find somewhere for a bite to eat . We stopped off at one of our favourite spots, but unfortunately we were a tad too late for the lunch menu. The menu looked really nice too! Neil in particular fancied the stuffed peppers, to which I replied “well, let’s just make our own instead!”.
- 3 medium sized sweet potato, chopped
- 2 tbsp olive oil
- pinch of ground pepper
- large pinch of chilli flakes
- 2 large red peppers, sliced lengthwise and deseeded
- 125g couscous
- 200ml vegetable stock
- 65g pancetta (bought cubed)
- 100g feta cheese
- Preheat the oven to 180c (fan) and line a baking tray with parchment.
- Scrub the sweet potatoes under luke-warm water and then cut into wedges (leave the skins on).
- In a large mixing bowl add the olive oil, pepper and chilli flakes. Toss until all is combined.
- Place on the lined baking tray and bake for about 40 minutes.
- In a frying pan, add the pancetta with olive oil and fry for 5 minutes. Set aside.
- Place the peppers on a baking tray and bake for 10 minutes or until they start to soften.
- In the meantime, put the couscous in a saucepan of vegetable stock and simmer for 5 minutes.
- Remove the peppers from the oven and add the couscous, pancetta and sprinkle with feta cheese.
- Serves: 2 hungry people