Moroccan-style stuffed peppers

Step 1

Heat the oven to 200C/fan 180C/gas Put the peppers on a baking tray, cut-side up. Roast in the oven for 20 minutes or until starting to soften.

Step 2

Meanwhile, put the couscous in a heatproof bowl and pour over the stock. Cover the bowl and leave to stand for 5 minutes. Use a fork to fluff up the couscous, then stir through the chickpeas, feta, tomatoes, olives, lemon juice, olive oil, coriander and harissa. Season.

Step 3

Take the peppers out of the oven and fill with the couscous mixture. Return to the oven and roast for a further 10 minutes. Serve with a little extra feta and coriander.