Lamb, couscous, feta, pine nuts and oregano, you couldn’t get a more Mediterranean inspired list of ingredients.

Cooked all together the flavours are absorbed into the couscous packing a mouth-watering punch.

Serves 3-6

3-6 medium peppers (depending on how many you are feeding)
Low calorie cooking spray
1 small onion, chopped finely
1 clove of garlic minced
1 stick of celery, chopped finely
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. dried dill
500g lean minced lamb
1 tbsp tomato purée
250ml hot vegetable stock
1 tbsp lemon juice

90g couscous
½ bag of spinach (about 100g)
Salt and pepper
30g toasted pine nuts
100g crumbled feta

Preheat oven to 200°C.

Cut the peppers in half lengthwise and remove seeds, then place on a lined baking tray cut side down. Put in the oven and cook until the peppers are browned nicely (about 15 minutes). Remove from the oven and set aside.

In a large, shallow pan heat a light spray of cooking spray and sauté the onions, celery, garlic and herbs until the onions start to brown and the garlic and herbs are aromatic; about 5 minutes.

Add the lamb mince and brown, stirring continuously to avoid everything sticking, then add the tomato purée and stir through before adding the hot vegetable stock and the lemon juice and bring back to a slow boil.

Once the pan is boiling add the couscous and the spinach, stir through, reduce the heat, cover and cook for 3-4 minutes, until the couscous has absorbed all the stock and the spinach has wilted.

Finally add the pine nuts and most of the feta cheese (reserving some to scatter on top).

Now fully stuff your peppers, leaving them heaped up with the lamb mix. Scatter over the remaining feta and return to the oven and bake for another 5-10 minutes until the feta has started to melt and crisp up.

Serve with a salad of tomatoes, cucumber, olives and basil with a little more feta and a drizzle of balsamic vinegar.

👩🏼‍🍳 Chef’s Note; I used 3 peppers (as I was feeding 3 people) and used up the leftover lamb in a wrap the next day.