Baked Long Green Peppers, Couscous & Currants


Mr. Wilkinson's Vegetables

Published by Black Dog & Leventhal

This image courtesy of Jacqui Melville

One of my closets and best friends chef Nicolas Poelaert had a version of this dish on his menu at Embrassed restaurant and I loved it that much I thought I would interpret it into my own version, so here it is.


Cooking Methodbaking


Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Courseappetizer, side dish

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, vegetarian

Five Ingredients or LessYes


Taste and Textureherby, light, nutty, savory


  • 1/2 cup couscous
  • 6 long green sweet peppers (about 9 ounces each)
  • 1 tablespoon pumpkin seeds
  • 1 1/2 tablespoons pine nuts
  • 1 1/2 tablespoons chopped almonds
  • 2 tablespoons currants
  • 1 tablespoon mint leaves, chopped
  • 1 tablespoon Italian parsley leaves, chopped
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • Sea salt and freshly ground black pepper
  • 2 1/4 ounces haloumi, cut into small dice


  1. Preheat the oven to 375°F

  2. Place the couscous in a heatproof bowl and add 1/2 cup water. Stir with a fork for 20 seconds, cover with plastic wrap and leave for 2-3 minutes, then stir again to release all the grains. Put to the side.

  3. Trim the tops off the peppers, only 1/2-to-3/4 inch from the top and set the tops aside. Insert a small knife inside the pepper and cut out the seeds and membrane. Turn upside down and shake or gently tap until all the seeds have fallen out.

  4. Add the remaining ingredients to the couscous and mix thoroughly. Carefully spoon the mixture into the peppers, compacting it with your finger, then place the tops back on. Place in a small ovenproof baking dish and bake for 30-35 minutes or until the peppers are soft and browned. Take out of the tray and present on a platter to serve. I would highly recommend some simple salad leaves with this dish.

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