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1 Red Pepper, Remove Top And Bottom And Seed
2 tbsp Olive Oil
255g/9oz Couscous
300ml/½ Pint Hot Vegetable Stock
1 Leek, Top Only, Sliced
1 Lemon, Zest And Juice
30g/1oz Feta, Crumbled
Method:
1. Preheat oven to 250C/500F/Gas 9. Place pepper on a
baking tray, drizzle over the oil and then place in the oven to roast for
five minutes. Tip the couscous into a large bowl and pour over the hot
stock. Cover the bowl with cling film and leave the couscous to soak for
five minutes. Remove pepper from oven and take off the cling film over the
couscous.
2. Add the leek top, lemon zest and juice and feta to the
couscous. Spoon the couscous into the pepper (reserve the rest for
additional recipes) and return pepper to oven for a further five minutes.
3. When pepper is soft, remove from oven and drizzle over
some more olive oil before serving.
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