Red Peppers stuffed with spiced couscous, california rasins and olives

4 red peppers, deseeded and tops discarded
150g couscous
2 tbsp olive oil
1 red chilli, deseeded and finely chopped
50g california raisins
25g flat leafed parsley, finely chopped
100g pitted green olives, sliced
zest and juice of 2 lemons

Preheat oven to 200 degrees/fanforced 180. Put the peppers, cut-side down on a greased tray and bake in the oven for 20 minutes.

Meanwhile, put the couscous in a bowl, pour over 225ml boiling water, cover the bowl with a clean tea towel and let it stand for 10 minutes.

heat 1 tbsp of the oil in a pan and cook the chilli for 1 minute. Turn off the heat and stir in the raisins, parsley, olives and lemon juice and zest.

Fluff up the couscous with a fork and stir in the raisin mixture with the remaining olive oil.

Fill the peppers with the couscous, cover with foil and return to the oven for 10-15 minutes, until tender. Serve with a rocket salad.