I found this recipe when I was looking for ways to use up a bunch of bell peppers that were starting to go soft in the fridge. It was perfect and very easy. Don’t be put off by the strange inclusion of couscous in what is otherwise an Asian dish. Trust me, it works!

Makes 3-4 servings

250g (about 9 oz.) dried couscous
1 14.5-oz. can chicken broth
1 Tbsp. grated ginger root
3 cloves garlic, minced
4-5 bell peppers of different colors, julienned and strips cut in half
1 Tbsp. hoisin sauce
Soy sauce to taste

Cook couscous by placing it in a pot with an equal amount of water. Bring to a boil, and as soon as the water starts to boil, turn the heat off and let it sit.

Heat half of the chicken broth to boiling in wok or large skillet over medium-high heat. Add ginger and garlic; cook 1 minute. Add bell peppers and remaining broth. Cook about 5 minutes, stirring occasionally, until bell peppers are tender. Stir in hoisin sauce. Mix in cooked couscous.