Smoked Haddock and Couscous Stuffed Peppers

Ingredients

225g (8oz) smoked haddock, skinned, fresh or defrosted
2 x 15ml spoons (2 tablespoons) semi-skimmed milk
4 yellow or red pepper, halved and deseeded
225g (8oz) couscous
1 x 5ml spoon (1 teaspoon) olive oil
2 red onion, diced finely
2 small courgettes, diced finely
2 tomatoes, diced finely
1 x 15ml spoon (1 tablespoon) fresh chopped basil
salt and black pepper

Serves 4

Method

Preheat the oven to 200°C/400°F, Gas Mark 6.

Place the smoked haddock in a shallow dish and add the milk.  Cover and bake in the oven for 10 minutes.  Drain and break into bite sized pieces.

Brush the peppers very lightly with oil and roast for 10-15 minutes until softened.

Soak the couscous in 425ml (15fl oz) boiling water for 5 minutes.  Fork through to break up the couscous grains.

Heat a teaspoon of oil, and cook the onions until soft. Add the courgettes and cook for a further 3 minutes.  Add the tomatoes and stir.

Add the vegetables and fish to the couscous, season.  Add the basil leaves and pile into the roasted peppers.