Dean Edwards Greek roasted peppers recipe on Lorraine

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.