Tomato Tango Couscous Pepper Cups

Tomato Tango Couscous Pepper Cups

Serves 4

Points per serving 4½ pts

4 large red peppers

2 tbsp olive oil

4 cloves garlic, chopped

salt & freshly ground black pepper

1 x 100g sachet Ainsley Harriott Tomato Tango couscous (or flavour of your choice)

2 tbsp toasted pine nuts

100g feta cheese

1 bunch fresh basil

Preheat oven to Gas 6/200ºC/400ºF

Cut peppers in half through the stalk and remove seeds.  Place on a baking sheet.

Drizzle each half with olive oil and scatter with garlic.  Season and bake for 20-25 mins until peppers are a little charred and tender.

Meanwhile make up the couscous as per pack instructions.  Allow tocool a little and add the pine nuts and two thirds of the cheese. Mix gently.

Spoon into the pepper cups, top with the remaining cheese and return to oven for 10 mins until cheese has browned.

Serve garnished with basil.

Core: Use plain couscous with tomato puree added.  The cheese is 8 pts per 100g unless you use the light version which varies in points.  The pine nuts are 2 pts making this 2½ pts per serving if made with plain couscous.