Ingredients

2 x 145g cans Princes Tuna Chunks in Spring Water
4 medium peppers, halved and cored
3tbsp olive or vegetable oil
200g couscous
Finely grated zest of 1 lemon
1 vegetable stock cube
400ml boiling water
6 spring onions, trimmed and chopped
8 cherry tomatoes, quartered
Salt and freshly ground black pepper

Method

1. Preheat the oven to 200°C, fan oven 180°, Gas Mark 6.
2. Drain the cans of tuna and break into chunks. Cover and set aside.
3. Arrange the peppers, cut sides up, in a roasting tin. Sprinkle with 2tbsp olive or vegetable oil. Roast for 20 minutes.
4. Meanwhile, put the couscous into a heatproof bowl and add the lemon zest. Dissolve the stock cube in the boiling water and pour over the couscous. Leave to soak and swell for 10 minutes.
5. While the couscous is soaking, heat the remaining oil in a frying pan and gently fry the spring onions until soft, about 3-4 minutes.
6.  Fluff up the couscous with a fork, then stir in the spring onions and cherry tomatoes. Check the seasoning, adding salt and pepper if needed. Share this couscous between the pepper halves. Return to the oven for 5 minutes, then top with the tuna chunks and serve immediately.