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Soft couscous with sautéed red peppers and blue cheese

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Paul Rankin

From Ready Steady Cook

Method


  1. Place the couscous into a medium-sized bowl and pour over enough boiling water to cover the couscous by a centimetre. Cover with cling film and leave for three minutes, or until all the water has been absorbed.

  2. Remove the cling film, fluff up the grains with a fork and then pour over the warmed cream.

  3. Stir in the herbs and season, to taste, with salt and freshly ground black pepper.

  4. Heat the olive oil in a frying pan, add the pepper and fry for 2-3 minutes.

  5. To serve, pile the couscous onto a plate, top with the peppers and crumble over the Stilton.

Ingredients

  • 125g/4½oz couscous
  • 200ml/7fl oz double cream, warmed
  • handful each fresh chives and parsley, chopped
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 1 Romero pepper, chopped
  • 85g/3oz Stilton, to serve

Shopping List

Soft couscous with sautéed red peppers and blue cheese

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

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