directions

Cut the peppers in half, then remove the seeds and cores. Dice the flesh. Cut the onion in half, then peel and finely dice.

Heat a large non-stick frying pan over a medium heat. Add the oil and saute the meatballs for 5 minutes until lightly coloured all over. Add half of the sun-dried tomato pesto and toss to coat, then add the peppers and onion and season lightly with salt (optional) and pepper. Cover and continue to saute for another 5 minutes or until the meatballs are cooked through and tender and the vegetables are just tender.

Meanwhile, put the couscous in a bowl and pour over the boiling water. Cover with clingfilm and set aside for 5 minutes, then stir in the rest of the sun-dried tomato pesto. Fluff up the couscous with a fork and divide among bowls, then spoon the turkey meatballs with peppers on top. Scatter over the coriander leaves, if using to serve.