Chorizo & Couscous Stuffed Peppers

Stuffed peppers filled with couscous and spicy chorizo with a burst of sweetness coming from dried apricots. A way to eat summer even if its raining outside.     

Serves 2

Chop the tops off the peppers then remove the white membrane and seeds. Place to one side for later on.

Heat 1tbsp of oil in a sauté pan, dice the chorizo and fry until the edges start to crisp. Then place in a diced onion and 2 cloves of chopped garlic. Sauté until softened then add 1tsp of cumin the same of smoked paprika, chilli flakes and 1/4tsp of cinnamon. Stir to combine then at the last minute toss through roughly chopped mint and thyme. Set aside to until needed.

To a 100g of couscous add a pinch of salt, pepper and oregano and a couple of chopped dried apricots. Then just slight cover the couscous with vegetable stock. Cover with a tea towel and allow the couscous to plump up.

Mix the chorizo, onions and garlic into the couscous. Pack the peppers tightly with the mixture then place the top back on. Place under a hot grill drizzled with a little oil until they start to blister and the peppers have started to soften.