Stuffed peppers with chicken and couscous

One of the joys of a roast chicken or turkey is the tender meat left over – perfect for rustling up a super-quick meal like this one. Serve these delicious stuffed peppers with warm crusty bread and a crisp green salad.

Ingredients

• 150g couscous
• 2 tbsp currants
• 1 chopped garlic clove
• 300ml boiling vegetable stock
• 4 red or green peppers
• 250g diced cooked chicken
• 1 tbsp chopped fresh oregano
• 100g crumbled feta cheese

Directions

1.  Put 150g couscous, 2 tbsp currants and 1 chopped garlic clove in a bowl and pour over 300ml boiling vegetable stock, made with a stock cube. Cover and leave to stand.
2.  Meanwhile, halve and seed 4 red or green peppers, then cook in boiling water for 5 minutes. Drain well and put into a grill pan, cut side up. Stir 250g diced cooked chicken and 1 tbsp chopped fresh oregano into the couscous. Season, then divide among the peppers. Top with 100g crumbled feta cheese and grill slowly, under a medium heat, for 10 minutes or until hot and golden.

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