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
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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.
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Think Raisins, Think California
