Red Pepper, Lemon And Mint Couscous - cooking recipe

Ingredients

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 of fresh mint, chopped

Preparation

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