Put the couscous into a large heatproof bowl. Stir together the vegetable broth, lime juice and a good grinding of black pepper, then pour over the couscous. Leave for 15 minutes until all the broth has been absorbed.
Heat a splash of the olive oil in a 9in non-stick frying pan. Stir the red pepper strips, cheese, egg and chives into the couscous, then tip into the pan and pat down well into a cake.
Cook over a gentle heat for 15 minutes, without touching, until the base is crisp and golden.
Carefully slide the couscous cake on to a plate, then invert back into the pan, adding the rest of the oil if needed. Cook for a further 10 minutes or so until the other side is golden.
Slide back on to the plate and cut into wedges to serve.