Chermoula Couscous Stuffed Pepper

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary.

Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle, then cut your sweet pointed pepper[s] in half (scrape the seeds and pith out with a teaspoon)

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a high heat

Once hot, add the halved peppers skin side down to the pan and cook for 1 min or until starting to char

Once starting to char, reduce the heat to medium-high and cook covered for a further 7-8 min or until soft – these are your pan-fried peppers

Meanwhile, dissolve your vegetable stock mix in 200ml [300ml] [400ml] boiled water

Add your couscous to a heatproof bowl with the vegetable stock and sultanas, cover with cling film and set aside until all the water has absorbed

Cut your lemon[s] in half

Chop your coriander finely, including the stalks

Chop your parsley finely, including the stalks

Strip your mint from their stems and chop them roughly, discard the stems

Once the couscous has absorbed all the water, fluff it with a fork

Add the chopped coriander, chopped parsley and chopped mint with your chilli flakes (can't handle the heat? Go easy!), ground cumin and ground paprika

Add the juice of half the lemon[s] and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and give it a good mix up – this is your chermoula couscous

Cut the remaining lemon into 1 wedge per person