Today was unrelentlessly cold, wet and rainy. The perfect excuse for a skim milk cappuccino to brighten an otherwise dreary day. I know I have supposedly sworn off cappuccinos on fast days but this cup was planned for and incorporated into my day’s eating plan. On days like this I crave something warming. Dinner tonight was oven roasted capsicums filled with a spicy couscous stuffing. Seasoned with harissa and ginger. Studded with chickpeas, cherry tomatoes and fresh herbs. Colourful on the plate. Big on flavour. Enormously satisfying and filling.

Notwithstanding that errant cappuccino I think this must have been one of most successful fasting days yet.

Oven Roasted Capsicums With  A Spicy Cherry Tomato, Chickpea And Couscous Stuffing.

Serves 4 ( 240 calories per serve)

4 capsicums  (240 calories)
1 tablespoon  olive oil (120 calories)
1 onion , thinly sliced (30 calories)
1/2 punnet (1 cup)  cherry tomatoes, halved (27 calories)
good chunk fresh root ginger, grated ( 3 calories)
1 tablespoon harissa paste (65 calories)
400g  can chickpeas , net weight 220 g rinsed and drained (210 calories)
3/4 cup ( 120 g )couscous (240 calories)
3/4 cup hot chicken or vegetable stock (15 calories)
handful coriander , chopped (3 calories)
handful parsley, chopped (3 calories)
handful mint, chopped (3 calories)
freshly squeezed juice of 1 lemon (2 calories)

PREHEAT oven to 180 C.  Line a small baking dish with baking paper.
HEAT olive oil in a large frying pan and cook the onion for one to two minutes  until just softened.
ADD the harissa and ginger to the pan and cook for a minute or so until fragrant.
ADD couscous to the pan. Stir through to coat with the spices then pour over the hot stock.
REMOVE from heat and cover the pan with a lid or foil. Leave for about 5 mins until the couscous has soaked up all the stock and is soft.
FLUFF up the couscous with a fork, add halved cherry tomatoes, drained and rinsed chickpeas, herbs and lemon juice. Stir well to combine. Season with sea salt and freshly ground pepper.
CUT the stems and one centimetre off the top of the capsicums. Scoop out the seeds and membranes.
FILL the capsicums with the prepared couscous mixture. Stand upright in a baking dish. Bake covered with tin foil for 30 minutes, and uncovered for a further 15 minutes.  Serve immediately.