INGREDIENTS

3 large sweet red bell peppers
olive oil spray or olive oil plus pastry brush
350g couscous
3 tbs Carotino oil
1 tbs Vegeta
⅔ tbs dried basil
⅔ tbs dried oregano
⅔ tbs garlic granules
rainbow peppercorns
1 medium leek (sliced finely)
200g feta cheese (cubed finely)

EQUIPMENT

large frying pan or wok

METHOD

Preheat oven to 180°C (356°F), spray peppers with olive oil and place in the oven for 30-40 minutes till skin start cracking and getting black. Remove from the oven and put into bowl with cold water, leave it in water for couple of minutes, then peel the skin off and chop peppers.
In meantime heat 2 tbs of oil, add couscous, dried basil and oregano, Vegeta, garlic and gradually add about 500 ml of water. Fry couscous over medium fire stirring constantly for about 5 minutes till all water is absorbed and couscous soft. Remove from fire and leave aside to cool down. Add peppers, sliced leek, feta cheese and season with freshly ground rainbow pepper. Pour over 1 tbs of oil and stir one more time.
Serve to the bowls.

Serve 4 people.