- 2 green peppers
- 2 yellow peppers
- Spray oil
- 150ml hot vegetable stock, made with 1 stock cube
- 1 leek, trimmed and thinly sliced
- 1 large courgette diced
- 110g couscous, Moroccan-style
Preheat the oven to 200°C/gas mark 6. Halve the peppers through the stalks, cut out the cores and discard the seeds and white pith.
Spray a little oil in a large roasting tin and arrange the peppers cut side up. Spray peppers and roast for 15 mins.
Meanwhile, put the stock, leek and courgette in a large frying pan. Bring to the boil and simmer for 5-6 mins until the veg is soft.
- Make the couscous following packet instructions and stir in the leek mixture. Divide between the peppers and bake for 20-25 mins until the vegetables are tender.