1 large red pepper and 1 large yellow pepper halved deseeded cubed
3 portobello mushrooms stem removed
3 round zucchinis insides removed
Preheat oven to 356°F.
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 in the oven for 15 minutes.
Meanwhile, add in the couscous mixture half of the Violife shreds and the Violife Just Like Feta 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 shredded Violife and close with each vegetable’s lid.
Place back in the oven for a further 20 minutes. Enjoy!