Festive BBQ Couscous

Charmaine Lu -
  • 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