A taste of the Mediterranean for tea can brighten up your week.
Preheat oven 180°C/gas mark 5.
To make the filling, melt 50g Pure spread in a frying pan and stir-fry the garlic and spring onions for 2 minutes.
Add the couscous and stir-fry for 2 minutes.
Add vegetable stock, mix well and remove from heat.
Stir in the parsley and pine nuts and season to taste. Add more vegetable stock if the mixture is dry.
Cover with a lid and set aside.
To prepare the vegetables, cut the peppers in half, lengthways, through the stalk and remove the seeds.
Spoon the couscous filling into the peppers. Place the filled peppers into an ovenproof dish.
Dot the remaining Pure spread over the top of the vegetables, cover with tinfoil and bake for 45 minutes.
Remove the foil to brown the peppers 5-10 minutes before the end of cooking time.
Cook’s tip: Serve with a red pepper sauce.