Red Pepper, Lemon and Mint Couscous

Irmgard's Note:

This was included as part of a salmon recipe on www.channel4.com. Much as I love salmon, I didn't care for this particular recipe. However, I did love the couscous! This is very good served with chicken. To save preparation time, use the roasted red peppers that come in a jar.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 roasted red peppers , diced
• 350 ml chicken stock
• 275 g couscous
• 2 tablespoons extra virgin olive oil
• 15 g butter
• 1 lemon (Use all of the zest and the juice from half)
• 2 tablespoons fresh mint , chopped

Directions:

1. Bring the chicken stock to a boil in a medium pan.
2. Stir in the couscous, cover and remove from the heat.
3. Leave for 5 minutes, then uncover and fluff up with a fork.
4. Add the oil and butter and stir over low heat until heated through.
5. Then stir in the red peppers, lemon zest and juice, chopped mint and salt and pepper to taste.