Ingredients
- 80 g of cherry tomatoes
- 2 tablespoons of parsley
- 200 ml of chicken stock
- 4 red peppers
- 85 g of salmon flakes
- 20 g of pitted black or green olives
- 0.5 lemon juice
- 125 g of couscous
- 160 g of philadelphia
Method
Step 1
Place the couscous in a bowl, pour over the boiling stock, then cover with clingfilm and leave to stand for 5 mins.Step 2
Use a fork to fluff up the grains, then stir through the chopped parsley, lemon juice, tomatoes, olives and salmon. Season and heat the oven to 200C/180C fan/gas 6.Step 3
Put the halved peppers, cut-side up, onto a baking tray. Roast in the oven for 20 mins, until starting to soften, then fill with the couscous mixture. Bake for a further 10 mins to warm the couscous through.Step 4
Divide the Philadelphia between the pepper halves, spread a little to cover, and serve with a green salad.