• 150g couscous
  • 2 tbsp sultanas
  • 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


  • STEP 1
    Put 150g couscous, 2 tbsp. sultanas 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.
  • STEP 2
    Meanwhile, halve and seed 4 red or green peppers, then cook in boiling water for 5 minutes. Drain well and put into a baking tray 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 feta cheese and cook on medium heat for 10 minutes or until golden.

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