Dean Edwards served up tasty Greek roasted peppers with stuffed couscous, quinoa or bulgar wheat on today’s episode of Lorraine.

The ingredients are: 140g couscous (or quinoa or bulgar wheat), 300ml vegetable stock, 2 tbsp chopped fresh parsley, 2 tbsp chopped fresh mint, Juice ½ lemon, 30ml extra virgin olive oil, 120g sun-blush tomatoes, chopped, 70g olives, sliced, Salt and black pepper, 4 red peppers, halved and deseeded, 100g feta cheese, crumbled and 40g pine nuts.