1 large red and 1 large yellow pepper, halved and deseeded (leave stalks on)
25g pine nuts, toasted
handful black olives, roughly chopped
50g feta cheese, crumbled
50g semi-dried tomatoes, snipped, or handful cherry tomatoes, quartered
2 tbsp shredded basil
The couscous stuffing can be served as a salad in its own right - good for a packed lunch. Simply place in a lidded container and top with a handful of mixed salad leaves. Stir through just before eating.
Heat oven to 200C/180C fan/gas 6. Pop
the peppers on a plate and microwave on
Medium for 5 mins, until almost soft. Place
on a baking tray, cut-side up.
place the couscous in a bowl and cover
with 125ml boiling water. Stir, cover the
bowl and leave to stand for 10 mins. Stir
the couscous with a fork to break it
up, then mix in the pine nuts, olives,
feta, tomatoes and basil. Pile the
couscous stuffing into the pepper
halves and bake for 10 mins.