Ingredients Red peppers - 2, halved and seeded Cous cous - 40g Tomatoes - 1 or 2, chopped Dried apricots - 3, chopped Pine nuts - 3 dessert spoons Feta cheese - 40g, cut into cubes Olive oil - 1 tbsp White wine vinegar - 1 tsp Vegetable stock - 40 ml
Methods 1) Halve the peppers lengthways. Remove the core and seeds. Place in a pyrex bowl and pour boiling water over until they're covered. Leave for 5 minutes and then drain thoroughly. 2) Put the couscous in a small bowl and pour over the stock. Leave until all the water has been absorbed. Fluff with a fork. 3) Stir in the oil, vinegar, feta cheese, pine nuts, tomatoes and apricots. 4) Fill the peppers with the cous cous mixture and place them in an oven-proof dish. Pour 75ml of boiling water around the peppers. Cover with foil and bake them at 180 degrees C for 1 hour or until the peppers are tender. 5) Remove the foil and place under the grill for a couple of minutes before serving. Serves 2.