Stuffed peppers with couscous and spicy hazelnut paté
Main courses 20'   clock 4   people


  • 2 large red peppers
  • Couscous (whole-wheat) to serve 4 (200 g)
  • ½ vegetable stock
  • Olive oil
  • 1 tsp paprika powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 1 tbsp almond flour
  • 1 jar of chickpeas
  • 1 pot of Abinda Spicy Hazelnut Paté
  • Serve with a fresh salad
Stuffed peppers with couscous and spicy hazelnut paté

Stuffed peppers with couscous and spicy hazelnut paté


Halve the peppers. Remove the seeds. Drizzle with olive oil and place in an oven preheated to 175°C for 15 minutes.


  1. Rinse the chickpeas and dry briefly on a piece of clean kitchen towel. Remove any loose skins. Place in a bowl with a good slug of olive oil, salt, 1 tablespoon of almond flour (optional for extra crunch), paprika, cumin, curry powder and ground coriander. Mix well and place in the oven with the peppers.
  2. Mix the stock in hot water and pour over the couscous. Allow the couscous to swell.
  3. Mix the hazelnut paté with the couscous and 3 finely chopped chives.
  4. Remove the peppers from the oven and stuff with the couscous mix. Return to the oven for a further 10 mins.
  5. Serve with the chickpeas and parsley.
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