Recipe: Basil and Feta Cous Cous Stuffed Peppers

This recipe is one of the first recipes I ever wrote, when I started getting into cooking at eight years old. Ok, so obviously i've re-written it with proper amounts of things and written the recipe instructions in a more adult and professional way (originally it was like: "Add salt and pepper and taste to see if it is scrummy enough!" Awwwww!) but I honestly came up with this recipe when i was eight years old. When i started learning how to cook, I first started off with dips and salads and things, and chucking things under the grill, but then it fairly quickly progressed to more complex dishes such as this dish. It didnt take me long to start getting inventive with food, and experimenting with new flavours. I remember at that age i was mental about the flavour of basil- it was a new thing for me and it was like my favourite thing in the world, so delicious! I serve these roasted peppers with salad, or just by themselves. They are also very nice cold packed into a lunchbox!

Basil and Feta Cous Cous Stuffed Peppers (serves 2)

2 red peppers, diced
3 tbsp olive oil
1 tsp dried basil
1 tsp sugar
180g couscous
220ml boiling water
1 yellow pepper, halved and seeded
1 orange pepper, halved and seeded
1 large handful fresh basil leaves, roughly chopped
6 tbsp basil extra virgin olive oil
200g diced feta cheese
Salt and pepper
Drizzle of sweet balsamic vinegar (optional)

1. Preheat the oven to 200C. In a roasting pan, add the diced red peppers, olive oil, dried basil, sugar and a sprinkling of salt and pepper, and roast in the oven for 20 minutes. Remove and set aside.
2. Put the couscous and boiled water in a bowl and cover. Meanwhile, boil the halved peppers for 10 minutes, remove from the water and set aside.
3. Increase the oven temperature to 220C. Mix the roasted red pepper, basil olive oil, feta cheese and fresh basil into the couscous. Season to taste.
4. Put the four pepper halves onto the roasting pan, and spoon the couscous mixture into them. Cook in the oven for 10 minutes, remove, and serve, with a drizzle of sweet balsamic vinegar.