Peppers Stuffed with Pearl Couscous

This meal takes appropriately 45 minutes so its the perfect meal to attempt half an hour before dinner is required.

  1. Saute pearl couscous in a copious amount of olive oil, stirring haphazardly to ensure the bottom layer is burnt and the top layer almost raw.
  2. Place two cubes of vegetable stock into 500ml of boiling and pour on top of the couscous.
  3. Boil for 8-10 minutes skimming off the excess oil as required.
  4. Dice the feta, spring onion and green pepper, stirring through the couscous.
  5. Cut the red peppers in half, removing the seeds, and fill with the couscous mixture.
  6. Grate cheddar cheese over the top of the stuffed peppers.
  7. Place in an oven pre-heated to 180 degrees until the cheese has just started to melt but the peppers are still completing raw.