Mixed bean chilli stuffed pepper, lemon and tyme couscous and guacamole

For the chilli
2 cans of mixed beans
1 can of chopped tomatoes
Red onion
Mushroom
Bell peppers
Cumin
Chilli powder
Smoked paprika
Oregano
Garlic
Chillies

For the couscous
Half a lemon
Tyme
Dried couscous

For the guacamole
1 large avocado
Half a lemon
Cherry tomatoes
Red onion

Start by taking out the seeds of 4 bell peppers and placing on to a baking tray and into a hot oven. Dice the onion, pepper, mushrooms, chillies and garlic and add into a hot pan with a little oil, then add the two cans of mixed beans and chopped tomatoes. I used around 2 tsp of each spice and created a fruity medium heat, and also seasoned to taste. My tip is to keep tasting once its been simmering for about 20 minutes and add spices and seasoning if needed.

Mix dry tyme with about a cup of couscous, add in half the lemon cut into chunks and add 2 cups of boiling water, cover and leave until fluffy and all water has been absorbed and squeeze over the lemons.

Dice 1 large avocado, half a red onion and a handful of cherry tomatoes, season and squeeze over half a lemon and mix until a creamy texture, taste for extra seasoning or lemon.

Once peppers are cooked with a little colour place onto a plate, fill with the bean chilli, and serve with the couscous and guacamole. Great cheap yet filling dish!