Instructions: Place the couscous in a wide bowl and cover with 300ml boiling water.

Fork through cover tightly with clingfilm and leave for 20 to 30 minutes.

Then fluff up the couscous to remove any lumps.

Add 1/2 tsp salt and the oil and garlic.

Stir then add lemon juice and seasoning to taste.

Finally stir through the herbs and the peppers and serve at room temperature.

Either barbecue or grill the peppers: to barbecue place them whole on the grill and keep turning until charred and blackened. Or cut into quarters remove the seeds and membrane then place on a sheet of foil under a grill for 5 to 10 minutes until charred. Wrap them (whole or quartered) in foil or in a plastic bag until cool enough to handle then simply slip off the skins (and remove membranes and seeds for whole peppers). Cut into slivers or dice.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.