Roast the peppers whole at 180°C for 8 minutes. Cover in cling film and let them rest for 3 minutes.

Peel the peppers, remove the seeds and cut into strips. Season with oil and salt.

Bring the stock to the boil, add the salt and a drizzle of olive oil, and take off the heat.

Add the Maize Couscous to the stock and stir quickly. Continue stirring with a carving fork to separate the grains and prevent lumps from forming. Cover for 5 minutes and then separate the grains even more using your fingers.

Meanwhile, peel the avocado and cut into pieces. Add the lime juice, a drizzle of extra virgin olive oil, a pinch of salt and mash with a fork until smooth.

Put the guacamole in the bottom of the dish. Using a ring mould, add the Couscous and garnish with the roasted peppers and chopped coriander. So good.