Couscous with Goats’ Cheese Salad

2. Cut the peppers in half, deseed and place in a roasting tin. Pour over 50ml of the oil and roast for 15 minutes.

3. Add the tomatoes and the raspberry vinegar and cook for a further 10 minutes.

4. Remove the peppers from the roasting tin and place in a bowl. Cover with clingfilm and leave to stand for 5 minutes. After this time, the pepper skin will peel away easily. Tip the remainder of the roasting tin into a large bowl or serving dish.

5. Soak the couscous in the stock, cover with a cloth and leave to stand until the liquid is absorbed (about 10 minutes). Separate the grains with a fork.

6. Chop the pepper flesh into 25mm square pieces. Cut the goats’ cheese into small pieces and combine in the bowl or serving dish with the tomatoes and vinegar. Stir in the couscous, pepper, chives, basil and remaining olive oil.

7. Serve stuffed into pitta breads with salad or as part of a buffet lunch. It also works as a main course served with good quality crusty bread and white wine.

Variation

Try using feta cheese and mint instead of the goats’ cheese and basil.