1 large red pepper and 1 large yellow pepper halved deseeded cubed
3 portobello mushrooms stem removed
3 round zucchinis insides removed
Place the couscous in a large bowl and cook according to packet instructions or cover with 300g boiling water and stir. Let sit for 10 minutes.
Once the water has soaked up, fluff it up with a fork and add the olives, sundried tomatoes, basil and season with salt and pepper. Set aside.
Meanwhile, prepare your vegetables by removing the lids, and emptying out the insides with a spoon. Keep the juice from the tomatoes and the insides of the zucchini and add them into the couscous mixture.
Place the emptied vegetables and their lids on a lined baking tray, drizzle with olive oil and bake for 15 minutes in a preheated oven at 180°C.
Meanwhile, add in the couscous mixture half of the Violife grated and the Violife Greek White crumbling it with your hands. Stir to combine.
Remove the vegetables from the oven and fill with the couscous mixture, add the rest of the grated Violife and close with each vegetable’s lid.
Place back in the oven for a further 20 minutes. Enjoy!