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Ingredients
Method
- 120g peas
- 300g baby bell peppers stuffed with cream cheese
- 1 chopped red onion
- Small handful of chopped parsley
- 2 tbsp avocado oil
- 1 tbsp lemon juice
- 1 crushed garlic clove
- 2 tbsp grated lemon zest
- Cook the couscous in boiling salted water for 10 mins, adding the peas for the last 3 mins of cooking time. Refresh under cold water and drain well, then transfer to a large bowl.
- Add the peppers, onion, parsley, lemon juice, oil and garlic to the couscous and mix well. Season, transfer to a serving platter and sprinkle with lemon zest to serve. Perfect with lamb or barbecued chicken!
10 mins
8 serving
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