Pistachio and cranberry couscous with melting goat's cheese

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.