Ingredients:
2 tablespoons oil
1 red onions, finely sliced
1/2 cup finely sliced green bell peppers
1/4 cup currants
1/2 preserved lemons, rinsed,finely sliced
1/2 cup jarred marinated roasted red peppers
250 g couscous
1 teaspoon vegetable stock powder
450 ml boiling water
1 tablespoon butter
3 tablespoons chopped lemon thyme
Directions:
Heat the oil in a pan over medium heat.
Add the onion and cook until just softened, not coloured.
Add the green pepper and saute until it turns a bright green.
Add the currants, lemon, roasted red pepper, couscous and stockpowder and combine well.
Remove from heat.
Pour over the boiling water and stir again.
Cover and allow to stand for 3-5 minutes or until water is absorbed and couscous has swelled.
Add the butter and stir over a very low heat for a further 2-3 minutes.
Stir through the lemon thyme and serve at once.
Servings: 2-3
Time preparation: 10 min.
Time total: 25 min.