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Ingredients
- 2 x 270 g (9 1/2 oz) jars chargrilled red capsicums (peppers) in oil
- 1 tablespoon olive oil
- 1 red onion, chopped
- 2 garlic cloves, chopped
- 60 g (2 1/4 oz/1/4 cup) tomato paste (concentrated purèe)
- 2 x 400 g (14 oz) tins chopped tomatoes
- 1 litre (35 fl oz/4 cups) good-quality chicken stock
- 130 g (4 1/2 oz/ 2/3 cup) couscous
- plain yoghurt, to serve
- chopped coriander (cilantro) leaves, to serve
Method
1. Drain the oil from the capsicum (you will need about 400 g/14 oz capsicum). Put the capsicum in a food processor and pulse until almost smooth.
2. Put the olive oil and onion in a large saucepan over medium heat and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook for 1 minute or until aromatic. Add the tomato paste and cook, stirring, for another 2 minutes.
3. Add the tomatoes, stock and puréed capsicum to the pan, increase the heat to high and bring to the boil. Reduce heat and simmer for 5 minutes.
4. Stir through the couscous and simmer for 2 minutes. Turn off the heat and set aside for 3 minutes or until the couscous is tender. Season with salt. Serve immediately, topped with the yoghurt and coriander.
