Purple Pepper Couscous with Pine Nuts and Feta
- Juice of 1 large Organic Lemon
Preparation:1. Place the couscous in a large bowl and pour over boiling water until just covered. Leave for 10 minutes or until water absorbed. 2. Heat a griddle pan until hot. Place the purple peppers in a large bowl and toss with 2 tbsp of the olive oil and. Griddle for 2 minutes each side, until charred and softened. 3. Stir the griddled vegetables into the couscous along with the remaining olive oil, lemon juice, chilli, pine nuts. 4. Fold in the feta and herbs and season well. Serve with the houmous and barbecued lamb.