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Red Peppers Stuffed with Spiced Couscous, California Raisins and Olives (Serves 4, Ready in 35 minutes)

These are also great served cold at barbecues, picnics or outdoor parties. Credit to Delicious magazine for photography

You will need

  • 4 red peppers, deseeded and tops discarded
  • Butter, for greasing
  • 150g couscous
  • 2 tbsp extra-virgin olive oil
  • 1 red chilli, deseeded and finely chopped
  • 50g California Raisins
  • 25g pack fresh fatleaf parsley, fnely chopped
  • 100g pitted green olives, sliced
  • Zest and juice of 2 lemons

Method

  • Preheat the oven to 200°C/fan180°C/ gas 6. 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 tablespoon of the oil in a frying pan. Add the chilli and cook for 1 minute. Turn off the heat and stir in the raisins, parsley, olives and lemon zest and juice.
  • 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.
Think Raisins, Think California