Great with pasta and on trend right now
This recipe is so adaptable, feel free to add in extra veg you may have in the fridge!
Heat your oven to 200°C, chop your pepper in half and scoop out the middle. Place onto a baking tray and roast for around 20 minutes or until they begin to soften.
Prepare the cous cous by placing the grains into a heatproof bowl and pouring over the stock. Cover and leave to stand for 5 minutes. Use a fork to fluff up the cous cous.
In the meantime, chop the spring onions, cherry tomatoes, herbs and feta and stir through with the cous cous. Sqeeze over a dash of lemon juice. Season to your taste.
Fill the peppers with the cous cous mixture and place back into the oven for another 10 minutes. Enjoy!
Recipe inspired by Olive Magazine.