Roast Red Peppers stuffed with Couscous

Stuffed Red peppers are very 1970’s but this is a reboot with couscous and using ready roasted red peppers which are tender and full of flavor. These are widely available and take the hassle out of charring your own. The couscous is delicious with the curry powder but you could also add ras-el-hanout or paprika if you wished.

Serves 2 as a main or 4 as a side dish

4 roasted red peppers from a jar

300g of cooked couscous - see my recipe below for a delicious flavourful couscous

3tbsp pesto

1tbsp olive oil

Salt and Pepper

Stuff each pepper with the cooked couscous and lay flat in an oven proof dish,

Drizzle with the oil and pesto and season.

Bake in the oven for about 20 minutes and serve with a big green salad,

These will also be delicious cooled.

Couscous

250g couscous grain

450ml boiling water

1tsp medium curry powder

1/2 red onion finely diced

2 medium tomatoes deseeded and finely chopped

4 tbsp fresh herbs of choice chopped (flat leaf parsely, coriander, mint, chives…)

1tsp salt

Add the couscous to a heatproof bowl, add the curry powder and salt and top with the boiling water. Cover the bowl with a plate and leave for about 5 minutes. Then give it a stir to fluff it up and then leave to cool. When it is cooled add in everything else and check the flavour and add in a little more salt to taste if needed.