Chargrilled peppers with couscous

Don't let eating alone be an excuse not to eat well.

Ingredients

Instructions

1. Put the couscous and sultanas in a bowl, with the garlic. Pour over 150 ml boiling water and leave, covered, for
   5 minutes until the water is absorbed. Heat grill to high.
2. Put the peppers, skin side up, on the grill rack with the lemon wedges, brush with oil and grill for
   5 minutes until the pepper skins are blackened (leave the skins on for a smoky flavour). Stir the herbs into the couscous and season.
3. Spoon the couscous on to a plate, top with the peppers and squeeze over the juice from the grilled lemon. Serve immediately.

Nutrition

BBC Good Food: Low-fat Feasts