Serves 4

1 tbsp Olive oil
1 onion, chopped
3 cloves garlic, crushed or finely chopped
pinch saffron
1 red pepper, diced
250g Couscous
1/2 vegetable stock cube
Boiling Water

Method:
Put the olive oil into a frying pan over a medium heat. When hot, add the onion and fry until softened. Add the red pepper and fry until softened. Add the garlic and saffron. Fry briefly and add the couscous. Turn off the heat and fry the mixture in the residual heat. Dissolve the stock cube in a little water (100ml or so) and add to the pan. Take pan off heat and stir in stock quickly then pour over more boiling water to just cover the couscous. Leave to stand for 5-10mins. Fork up couscous.

Tip: Cut 2 large peppers in half (cutting right through the stalk). Scoop out pips and pith. Spoon couscous into each half. Put halves back together and wrap in foil. Place in a hot oven (200C) and cook for 30 mins or until peppers are soft. Serve each person a half and add a liitle couscous on top if you have any left over.