Poivrons rouges au couscous

Ingrédients

• 2 red peppers halved and stalks removed
• olive oil
• 1 teacupful couscous
• 1 small or 1/2 large preserved lemon skin shredded
• 75 g feta crumbled
• 1 handful coriander chopped
• 1 orange juiced

Préparation

1. 1

   Rub the peppers with oil and grill them on both sides until they are soft. If you like them without their skin, keep grilling the skin side until it peels off easily.

2. 2

   Put the couscous in a bowl and just cover with boiling water. Cover and leave to swell for 5 minutes. Stir the lemon, feta, coriander and orange juice into the couscous and season well. Fill the peppers with a couple of spoonfuls of couscous, drizzle over a little oil and serve with any remaining couscous.