200ml boiling vegetable stock
2 tbsp chopped parsley (with extra to serve)
80g cherry tomatoes halved
20g pitted green olives halved
85g hot smoked salmon flaked into chunks
4 latge red peppers, halved and de-seeded
155g Cochie Softy Mediterranean Herb
Place the couscous in a bowl and pour over the boiling stock, then cover and leave to stand for 5 minutes. Use a folk to fluff up the grains, then stir through the chopped parsley, lemon juice, tomatoes, olives and salmon. Season and heat the oven to 200 degrees C.
Put the halved peppers cut side up onto a baking tray and roast in the oven for 20 minutes until they begin to soften. Fill with couscous mixture and bake for another 10 minutes to warm the couscous.
Add Cochie Mediterranean Herb Softy to the pepper halves, spread to cover and serve with a green salad.