- 2 pointed red peppers
- 4 pork & leek sausages
- ½ tsp cayenne pepper
- 2 garlic cloves
- 150g wholewheat couscous
- A pinch of saffron powder
- 1 lemon
- 200g French beans
- A handful of flat leaf parsley, leaves only
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
Heat your oven to 200°C/Fan 180°C/Gas 6. Cut 1 pepper in half lengthways, through the stalk. Scoop out the seeds and white pith. Lay the 2 pepper halves on a baking tray.
Squeeze the sausagemeat out of 4 of the sausages and discard the skins (save the other 2 for a breakfast butty). Place the sausagemeat in a small bowl. Add ½ tsp cayenne pepper (or a pinch more if you like things spicy). Peel and grate 1 garlic clove and add that too. Use a fork (or even better, your hands) to mash everything together.
Spoon the sausage mix into the peppers, pressing it in firmly. Bake in the oven for 20 mins.
While the sausages cook, tip the couscous into a bowl. Sprinkle in a pinch of saffron powder and a pinch of salt. Pour over enough boiling water to cover the couscous by 1cm. Cover with cling film or a plate. Leave to steam.
Zest the lemon. Peel and grate the remaining garlic clove. Slice the remaining pepper in half and remove the seeds and pith. Slice it into long thin strips. Trim the ends off the beans.
When the stuffed peppers have 5 mins left to bake, set a frying pan on a high heat. Drizzle in 1 tbsp olive oil. Add the French beans and pepper strips. Cook and stir or 5 mins till the veg is soft and slightly blistered. Add the lemon zest and garlic with a pinch of salt and toss to coat the veg.
Squeeze the juice from half a lemon into the saffron couscous. Stir, taste and adjust the seasoning, adding more lemon juice if you like.
Spoon the couscous onto 2 warm plates. Place a stuffed pepper on top. Serve with the garlicky veg. Scatter over parsley leaves to garnish.