Grilled silverbeet stuffed with citrus scented cous cous

I love to make this wonderful grill dish whenever I go to any of my friends place for a bar-b-q or an informal dinner. They are a great accompaniment to any meat dish and can be eaten hot or cold.

Finely dice the red onion and spring onions. Heat a medium sized cooking pot and add the olive oil. Add the onions and fry oven a low heat for five minutes. Slice the peppers and take out the seeds. Finely dice the peppers and add to the onions with the crushed garlic. Fry for 2 minutes then add the zest of 1 lemon, chopped sliver beet and sultana’s. Fry all the ingredients for 2 minutes then take the vegetables out of the pot and place aside. Add the vegetable stock, lemon juice and the orange juice into the pot and bring to the boil. Add the cous cous into the boiling liquid and cook the cous cous for 4 minutes. When all the liquid has been absorbed by the cous cous, take off the heat and add the butter. Add the vegetables into the cous cous and leave the mix cool.

Take the silverbeetes and cut the top off the silverbeet. Place the silverbeete onto a hot grill and grill for 4 minutes. Take off the grill and cool down. Scoop the middle of the silverbeet out and place some of the cous cous mix into each silverbeet. Place the top of the silverbeet back over the cous cous mix and place the stuffed silverbeetes on a baking tray. Place the silverbeetes in the oven on 360F for 15 minutes. When the toatoas have finished cooking, serve immediately or cool down the stuffed silverbeete in the refrigerator for later use.

8 medium sized round ripe silverbeete

1 pound packet cous cous

¼ cup spring onions

¼ cup sultanas

¼ yellow pepper

¼ red peppers

½ red onion

The zest of 1 medium orange

½ teaspoon crushed garlic

¼ cup chopped silver beet

½ cup lemon juice

1cup orange juice

1 cup vegetable stock

1 tablespoon olive oil

1 tablespoon butter

Time to make 45 minutes                      Serves 4