Ingredients:

  • 100g giant whole wheat couscous
  • ½ vegetable stock cube
  • 2 tomatoes, finely chopped
  • 1 lemon juice
  • 25g pack flat leaf parsley, chopped
  • 100g California walnuts, chopped
  • 2 red and 2 yellow peppers
  • 1 teaspoon pul biber
  • 1 teaspoon extra virgin olive oil + 1 tablespoon
  • 1 tablespoon white wine vinegar
  • Salad to serve

Preparation:

  1. Cook the couscous with the stock cube according to pack instructions, drain and cool.
  2. Stir in the tomatoes, lemon juice, parsley and half the walnuts. Season well.
  3. Cut the tops of the peppers, scoop out the seeds and discard.
  4. Spoon the tabbouleh into the peppers and place them, standing upright, in the tray of an air fryer.
  5. Add 3 tablespoons water to the base of the tray.
  6. Mix together the remaining walnuts, pul biber and 1 teaspoon oil and sprinkle over the peppers.
  7. Bake in the air fryer at 200°C for 10-15 minutes or until the peppers are tender, covering with foil towards the end if they look a little dark.
  8. Whisk together the 1 tablespoon oil and vinegar, season and drizzle over the peppers.
  9. Serve with a fresh salad.

Cooks tip:
Use different colors of pepper to add color.