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By November 19, 2014 ,

Yesterday I was feeling a bit down and out at work, mostly just being frustrated by the lack of progress of some projects and some other inter-personal conflict. You know...just one of those days, growing pain, etc. 3pm came and gone and I thought about what to make for dinner. I was exhausted from the day, yet I really wanted a hearty, beautiful dinner. Then I remembered that Mr.S' mum used to make yemista, which is stuffed pepper with ground mince, brown rice, vegetable and cheese. They tasted heavenly and the vibrant colours served on a plate is sure to brighten anyone's day and work your appetite up.

So I gave the yemista a Moroccan twist and substituted brown rice for cous cous. Instead of ground mince, I used chorizo. It was simple enough to make, but it did take me more about an hour to make the dish, from start to finish. My advice will be to make sure to stock up your pantry first before attempting it. Other than that, it tasted beautiful. I used cured chorizo to give the dish a smokey flavour, but fresh ones will work well too.

Another note, do make sure that you crumbed the feta. I cubed it and realised that feta doesn't melt the way cheddar does... #noob

Perhaps all the chopping and mincing action required took my mind off things, or maybe it was the sense of achievement after completing a lovely dish, my mood was lifted after dinner and I felt more relaxed.

Roasted Capsicum With Chorizo Cous Cous

Servings: 4


  • 3 chorizo sausages, finely chopped (cured or fresh)
  • 2 ripe tomatoes, finely chopped
  • 1 medium sized brown onion, finely chopped
  • 1 tablespoon smoked paprika
  • 1 cup (250ml) chicken broth or water
  • 1 cup (190g) cous cous
  • 4 red or yellow capsicum, 1 inch from top and stem chopped and seeded
  • 1 tablespoon extra virgin olive oil
  • 20g Greek feta cheese, crumbled.


  1. Preheat oven to 200 degree Celcius. Heat a large frying pan over high heat. Add the onion and chorizo and cook, stirring occasionally, for 2-3 minutes or until browned. Add the tomatoes and paprika and cook, stirring, for 1 minute or until heated through. Add the water or chicken stock and bring to the boil. Remove from heat. Add the couscous and gently stir to combine. Cover with foil and set aside for 5 minutes. Use a fork to fluff the grains to separate.
  2. Place the capsicums, cut-side up, in a roasting pan. Spoon the couscous evenly among each capsicum half. Drizzle with olive oil and spread Greek feta cheese on top. Loosely cover with foil and bake in preheated oven for 20 minutes or until capsicums are tender. Remove from oven. Place on serving plates and serve immediately with baby rocket leaves, if desired.

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