Pointed pepper with cauliflower curry and couscous

Name: pointed pepper with cauliflower curry and couscous
Total time: 40 min
Yield: 4
Ingredients: 3 tablespoon peanut oil; 3 tablespoon sunflower oil; 1 onion; 2 clove garlic; 1 tablespoon sambal trassi; 1 baking flour; 1 teaspoon Laos; 200 milliliters coconut milk; 250 gram couscous; 2 tablespoon flat leaf parsley; 2 tablespoon fresh celery leaves; 4 red pointed pepper; 100 gram feta

Ingredients

3 tablespoon peanut oil
3 tablespoon sunflower oil
1 onion
2 clove garlic
1 tablespoon sambal trassi
1 baking flour
1 teaspoon Laos

200 milliliters coconut milk
250 gram couscous
2 tablespoon flat leaf parsley
2 tablespoon fresh celery leaves
4 red pointed pepper
100 gram feta

Directions

Heat the oil and fry the onion and garlic 2-3 minutes.
Fry the sambal for 1 minute.
Add the cauliflower, coconut oil and coconut milk and simmer for 15-20 minutes. Scoop occasionally.
Prepare the couscous according to the instructions on the package. Spoon the couscous with 1 tablespoon of parsley through the stewed cauliflower.
Fill the pepper halves with this mixture and spread the feta and the rest of the parsley over it.