This colourful continental lunch idea is as healthy as it is tasty.
2 x 3 packs Mixed Peppers
1 x 100g pack of Lemon & Coriander Cous Cous
1 x 100g pack of Roasted Vegetable Cous Cous
1 x 100g pack of Spice Infusion Cous Cous
200g of Cocktail Vine Tomatoes
1 x Courgette
Preheat the oven to 200°C/400°F/Gas mark 6.
Cut the peppers in half lengthways and remove seeds.
Chop the courgette and tomatoes finely.
Cook the three types of cous cous separately, as per pack instructions.
Divide the courgettes and tomatoes equally between the cous cous.
Put all the peppers on a baking tray, cover loosely with some tin foil and bake.
