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.