Lemony Couscous

Inspired by Sackville Girl's recipe for Lemon Couscous, but different enough to post another recipe. I've allowed for standing time in the cooking time. Omit the butter and add additonal oil for a vegan dish.

• Ready In: 25 mins
• Serves: 2-3

Ingredients

• 2  tablespoons  oil
• 1  red onion, finely sliced
• 1⁄2 cup  finely sliced green bell pepper
• 1⁄4 cup currants
• 1⁄2 preserved lemon, rinsed,finely sliced
• 1⁄2 cup  jarred marinated  roasted red pepper
• 250  g couscous
• 1  teaspoon  vegetable stock powder
• 450  ml boiling water
• 1  tablespoon butter
• 3  tablespoons  chopped  lemon thyme

Directions

1. Heat the oil in a pan over medium heat.
2. Add the onion and cook until just softened, not coloured.
3. Add the green pepper and saute until it turns a bright green.
4. Add the currants, lemon, roasted red pepper, couscous and stockpowder and combine well.
5. Remove from heat.
6. Pour over the boiling water and stir again.
7. Cover and allow to stand for 3-5 minutes or until water is absorbed and couscous has swelled.
8. Add the butter and stir over a very low heat for a further 2-3 minutes.
9. Stir through the lemon thyme and serve at once.