Moroccan Filled Peppers

  • 4 small red peppers
  • 4 small yellow peppers
  • 200g couscous
  • 400ml boiling water
  • 4tbsp olive oil
  • 2 red onions, sliced
  • 3 garlic cloves, crushed
  • 4tsp cumin seeds, lightly crushed
  • ½tsp ground cinnamon
  • 2tsp harissa (chilli paste)
  • Finely grated rind and juice of 1 lemon
  • 400g tin chickpeas drained and rinsed
  • 4tbsp chopped fresh mint
  • 4tbsp chopped fresh parsley
  • Seasoning
  1. Cut the tops off the peppers and remove seeds and core. Set the peppers and lids aside.
  2. Place couscous in a large bowl, pour the boiling water over and leave to soak for 10 minutes.
  3. Meanwhile, heat half the oil in a frying pan, add the onions and cook for 5 minutes until softened. Add the garlic, cumin and cinnamon and fry for 2 minutes more.
  4. Add the onion mixture and the remining ingredients to the couscous and season well.
  5. Spoon the mixture into the peppers and replace the lids. Push 2 skewers through the lids of the peppers to enclose the couscous.
  6. Brush with the remaining oil and grill on the barbeque for 10-15 minutes, using the skewers to turn them occasionally.
  7. Serve with salad or griddled sweet potatoes.