4 large red peppers, tops removed, cored (but left whole)
2 garlic cloves, sliced
2 x 125 g (4 oz) balls mozzarella, halved
1 teaspoon chilli flakes (optional)
12 cherry tomatoes
2 tablespoons olive or vegetable oil
250 g (8 oz) flavoured couscous
25 g (1 oz) butter
300 ml (1/2 pint) boiling vegetable or chicken stock
rocket leaves, to serve (optional)
Arrange the cored red peppers in a shallow ovenproof dish and stuff each one with a few slices of garlic, 1/2 a ball of mozzarella, a pinch of chilli flakes, if using, and 3 cherry tomatoes. Drizzle with the oil and roast in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 20–25 minutes until softened.
Meanwhile, place the couscous in a bowl with the butter and pour over the boiling stock. Cover and set aside for 6–8 minutes until the liquid has been absorbed and the grains are tender. Fluff with a fork and spoon onto serving plates. Top with a roasted pepper and serve with the rocket, if using.