- 1 onion
- 2 garlic cloves
- A handful of flat leaf parsley, leaves only
- 200g soya mince
- 400g chopped tomatoes
- 3 pointed red peppers
- 75fg wholewheat couscous
- 1 tbsp red wine vinegar
- 1-2 tsp horseradish mustard
- 50g sweet salad mix
- Sea salt
- Freshly ground pepper
- 1½ tbsp olive oil
- 150ml boiling water
Prep: 10 mins | Cook: 30-35 mins
1. Preheat your oven to 190°C/Fan 170°C/Gas 5. Peel and thinly slice the onion. Warm 1 tbsp olive oil in a deep frying pan or wok and add the onion. Season with salt and pepper and fry for 8 mins, stirring often, over a low heat till starting to soften.
2. While the onion cooks, peel and crush or finely grate the garlic. Pick the parsley leaves off their stalks, then roughly chop the leaves and stalks but keep them separate. Stir the garlic and parsley stalks into the onion and cook, stirring, for 1 min.
3. Tip in the soya mince and the chopped tomatoes. Stir to mix, then pop on a lid and simmer for 10 mins, stirring now and then, till the vegan bolognese has thickened.
4. Meanwhile, halve the pointed peppers lengthways. Scoop out the seeds and white bits. Lay the peppers on a baking tray, cut-side up, slide into the oven and roast for 5 mins to soften them.
5. Take the soft pepper halves out of the oven and fill them with the bolognese sauce. Return to the oven and bake for 10-15 mins, till dark brown on top and bubbling.
6. While the peppers bake, fill and boil your kettle. Tip the couscous into a heatproof bowl. Pour in 150ml boiling water. Cover with a plate and set aside for 10 mins to absorb the water.
7. Add 1 tbsp red wine vinegar to a mixing bowl and add 1 tsp horseradish mustard, ½ tbsp olive oil and some salt and pepper. Whisk together to make a dressing and toss with the salad leaves.
8. Fluff the couscous with a fork and divide it between 2 warm plates. Top with the stuffed pepper halves and serve with the salad, garnish with chopped parsley leaves.