Serves 4
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To serve:

  1. Preheat the oven to 200 ̊C/180 ̊C/gas mark 6. Place the peppers on a baking tray, cut-side up, and roast for 20 minutes or until beginning to soften.
  2. Meanwhile, put the couscous in a heatproof bowl and pour over the stock. Cover and leave to stand for five minutes.
  3. Use a fork to fluff up the couscous, then stir through the olive oil, harissa, lemon juice, chickpeas, feta, sun-dried tomatoes, olives and coriander or parsley. Season with salt and black pepper.
  4. Remove the peppers from the oven and fill with the couscous mixture. Return to the oven for 10 minutes until the filling is heated through.
  5. Scatter with some extra fresh herbs and serve with a green salad.

Note: Parsley can be used as an alternative to Fresh coriander, if you wish.

Nutrition Facts

Per serving: 434kcals, 22.8g fat (6.5g saturated), 48.4g carbs (6g sugars), 13.7g protein, 6.7g fibre, 0.888g sodium

DinnerStartersMeat-freeCholesterol-friendly recipesLunch & snacks30-minute mealsCuisinesMoroccanQuick and easyBudget mealsMake it HealthyVegetarian

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