September is the new January. Cold, rainy, short days and long nights.
No, I’m joking. September, for me, IS the new January, but it has nothing to do with the weather, which has been surprisingly warm recently! September is the new January because it’s all about new beginnings. New school year, new house. I’m back in London basically for good now, and about to start the first term of my final year. Scary!
So September is all about new things, and I want to try everything I can. But I am also aware that this is my last year! I might never get a chance to be a student again, which is both slightly a relief and very sad.
This meal is healthy and delicious and encompasses my favourite ingredients. It’s the perfect meal for tripping from September into October, and getting into the swing of school and the routine of reading (a lot.)
Giant Couscous stuffed Mini Peppers (I also really enjoy the irony of stuffing giant couscous into tiny peppers!)
2-3 mini peppers per person
150g giant couscous
4 spring onions
2 cloves of garlic
a bunch of basil leaves
50g crumbled feta
juice of half a lemon
Begin by roasting the peppers. Cut their tops off (but keep these to use as hats later!), drizzle with olive oil and put them in the oven at 180 degrees for about 6 minutes, or until they start to soften. You don’t want them to cook too much, because they will be going back in the oven later, so if they are starting to look really soft- whip them out!
In the meantime, make your couscous. Simply boil it in a saucepan for 6-8 minutes or until it has started to soften. One of the best things about giant couscous is how it retains some bite, so don’t let it get too soft, or what is the point?
While it is boiling away, finely chop the garlic, spring onions and basil.
Once the couscous is cooked, mix in the garlic, spring onions, basil and feta. Drizzle with some lemon juice and a splash of olive oil.
Once the peppers are suitably soft, take them out and spoon some of the couscous mixture into each one.
When you are almost ready to serve, put the pepper back in the oven for 2-3 minutes. This heats them up and also allows some delicious pepper juice to ooze into the couscous. Take them out of the oven, put on their hats, and they are ready to go!
I served mine with a roasted tomato, basil and garlic salad. Also, I was pretty limited by the size of my tiny peppers, but if you wanted to use normal peppers, you totally could, which would also allow for more ingredients in the stuffing. Maybe tomatoes, raisins, spinach, pine nuts or breadcrumbs? Just up the cooking time for the pepper.
Enjoy and happy October!