July 29, 2008 - 13:09 BST hellomagazine.com Ingredients (Serves 4) 1⁄2 jar Peppadew Mild or Hot Whole Sweet Piquanté Peppers, rinsed, drained and sliced 225g/8oz couscous 75g/3oz dried cranberries 450ml/3⁄4pt GALLERY Ingredients (Serves 4)1⁄2 jar Peppadew Mild or Hot Whole Sweet Piquanté Peppers, rinsed, drained and sliced 225g/8oz couscous 75g/3oz dried cranberries 450ml/3⁄4pt vegetable stock, made with 2 tsp vegetable stock powder, or 1 vegetable stock cube, dissolved in boiling water 1 tbsp olive oil 1 tsp ground coriander 40g/11⁄2oz pistachio nuts, roughly chopped 1 bunch spring onions, trimmed and sliced on the slant 1 tbsp chopped fresh parsley Salt and freshly ground black pepper 200g/7oz goat’s cheese, sliced Place the peppers, couscous and cranberries in a large bowl and pour over the stock. Leave for about 10 minutes to allow the stock to be absorbed by the couscous. Fluff up the couscous with a fork to separate the grains, then stir in the olive oil, coriander, pistachios, spring onions and parsley, then season, if liked. Lightly grill the goat’s cheese slices under a preheated hot grill until they just begin to melt. Serve the couscous topped with the melting goat’s cheese.
