Pink Salmon and Charred Capsicum Cous Cous

Ingredients

• 4 red capsicums
• 400g cous cous
• 3 ½ cups vegetable stock
• 2 tbsp Bertolli Organic Robusto Olive Oil
• Zest and juice of 1 small lemon
• 1 tsp finely grated galangal (substitute ginger)
• 2 carrots, peeled and grated
• 415g tin pink salmon, drained, skin and bones discarded
• ½ loosely packed cup each of torn flat leaf parsley, coriander and mint leaves
• Sea salt and freshly cracked black pepper