Chargrilled Peppers with cous cous

50g Cous Cous
Vegetable stock cube
2 tablespoons sultanas or raisins
1 red pepper and ½ either yellow or orange pepper
seeded and quartered
½ lemon cut into wedges
1 teaspoon olive oil
2 tablespoon chopped fresh parsley or coriander
Boiling water
utensils

Bowl
Kettle
Grill rack
Fork

Method

Pre-heat the grill

Put the cous cous into a bowl and sprinkle the stock cube and sultanas or raisins over it. Pour just enough boiling water over to cover. Give it a stir with the fork

Put the peppers skin side up on the grill rack with the lemon wedges, brush on the olive oil (or pour it on and use your fingers!)

Grill for 5 minutes or until the pepper skins are slightly blackened (you can leave the skins on for a smoky flavour)

Stir the chopped herbs into the cous cous and season

Spoon the cous cous onto a plate and top with the peppers, squeeze the juice form the grilled lemon over the top.

Serve immediately