4 red, yellow or orange peppers
150 ml LighterLife Savoury Stock
1 tbsp tomato purée
10 black olives, chopped
4 spring onions, sliced
small bunch basil, chopped
100g feta cheese
Cut each pepper in half vertically through the stem and remove the seeds, combine the stock and the tomato purée. Put the couscous in a separate bowl and pour over the stock and tomato mix, stir once, then cover and leave to stand for 10 minutes, until the couscous is tender.
Now add the olives, tomatoes, onions and basil to the couscous and mix well. Fill each pepper half with the couscous mixture and top with a little feta.
Cook the peppers on the barbeque for 10-15 minutes until the bottoms are charred and soft. Take care when removing them from the grill, as they will be a bit soft.