Herby couscous-stuffed baby peppers

Preparation

Chop the flat-leaf parsley leaves. Chop the coriander leaves. Toast the pine nut.

1 Preheat oven to 190C.
2 Cook couscous according to pack instructions. Transfer to a bowl to cool a bit, then add chopped herbs, pine nuts, goat’s cheese, cumin – and salt and pepper to season. Mix until well combined.
3 Cut the peppers in half, lengthways – gently remove the stem, any seeds and veins with a sharp paring knife, making sure to keep the shape of the pepper intact.
4 Using a teaspoon, stuff the pepper halves with the couscous mix. Transfer to a baking tray, and drizzle with olive oil. Place in the oven to cook for 15 mins, or until the pepper is just starting to soften and char.
5 Remove from the oven. Serve warm, topped with a small dollop of crème fraiche and dill fronds.

Dinah

Quantities Wrong I found using less goats cheese having read the last review the mixture did not blend easily . Also I had twice as much mixture , could have easily filled ten baby peppers! A fussy recipe for a very ordinary flavour. I don't think this was tried by M&S, even the ingredients says Pine Nut rather than Pine Nuts and the weight of the cheese is not even mentioned !
Samantha

Too much goat cheese melts with hot couscous and turns it into an oatmeal-like mush that doesn't look as appealing as the photo.