Cous cous Stuffed Roasted Peppers

Cous cous, is great and a true fast food!

At it's most basic, simply pour over boiling water and cover until it puffs up.
That is a little bit too basic tho!

After a week of indulgence and way too much clotted cream, we've decided to have a veggie-orientated week to detox and re-energise. This is my husband's favourite veggie recipe, as always change it up how you like!

You will need (for 2):

2 Peppers, try and find ones with flat bottoms!
1 salad tomato
1 flat mushroom
1 Spring onion (shallot or 1/4 onion)
1/4 block of feta
cous cous for 2 (read your pack, if you make any extra it's great at room temp for packed lunch!)
mixed herbs / garlic (I used oregano and parsley)
olive oil

• Get your oven nice and hot, we're looking at 200 C on a fan.
•  Cut off the top of the peppers and pull out the white core and all the pips, its a bit fiddly but worth it as it doesn't taste too nice! Drizzle over some olive oil and seasoning and pop on a baking tray (standing upright) for 12 minutes or untill the peppers are just starting to blacken on the skin.
• Whilst this is going on, dice up your onion and mushroom, stir it round the bottom of a saucepan with a glug of oil and the garlic untill softened and then add the cous cous to the pan.
• Pop the kettle on whilst your stir the cous cous around the saucepan until it is all coated in oil, turn the heat OFF on the pan, pour enough boiling water to cover the cous cous and then put the pan lid on. This makes the cous cous go lovely and plump and fluffy in a few minutes!

• Now it's an assembly line, turn down the oven to 170 C, stir in your chosen herbs into the cooked cous cous and then spoon the mixture into the peppers. Top with crumbled feta and cook until the cheese has got blackened edges. 

Viola! Lovely with a big fresh salad (I topped mine with more crumbled feta to tie it all together)