Charred Couscous Pepper Cups

These charred couscous pepper cups go well with any lamb dish. try them with chilli and mustard crusted leg of lamb.

You can buy cous couscous everywhere now. It's a craze which has gripped the nation and I, for one, am not surprised - it goes with anythong especially my tasty pepper cups.

This recipe is from the Ainsley's Big Cook Out by the BBC.

Serves: 2

Preparation: 15 minutes

Cooking: 40 minutes.

• 2 large red peppers
• 75g (3 oz) couscous
• 150ml (5 fl oz) hit vegetable stock
• 2 yellow or orange tomatoes, finely diced
• 4 tablespoons chopped fresh parsley
• 4 sun-dried tomatoes in oil, finely chopped
• 50g (2 oz) blue cheese, crumbled or diced
• 2 tablespoons olive oil
• salt and freshly gound black pepper

1. Halve the peppers lengthways, keeping the stalks intact. Remove the core and seeds, the cook over medium coals, cut side down for 5-8 minutes.

2. Place the couscous in a heat proof bowl and pour over the hot stock. Stir in the chopped tomatoes, chees and olive oil; season to taste.

3. Turn the peppers over and spoon the couscous mixture into them. Return to the barbecue and cook for 20-30 minutes and the bases are a little charred.