Mediterranean Stuffed Peppers

Heat the oven to 200°C. Halve the peppers lengthways through the stalk and scrape out the seeds and white ribs.

Rub the peppers with 2 tablespoons of the olive oil, season with salt, and roast cut side up for 20 minutes until softened and lightly charred at the edges.

Meanwhile bring the stock to the boil, pour it over the couscous, cover and leave for 8 minutes, then fork it through. Toast the pine nuts in a dry pan until golden and tip them onto a plate.

Finely chop the red onion and crush the garlic. Soften them in a tablespoon of the olive oil for 5 minutes and stir them into the couscous.

Halve the tomatoes, chop the olives, crumble the feta, chop the parsley and mint, and zest and juice the lemon. Fold the tomatoes, olives, most of the feta, the parsley and mint, the lemon zest and juice and the rest of the olive oil into the couscous. Season well with salt and freshly ground black pepper.

Pile the filling into the roasted peppers and top with the remaining feta.

Return to the oven for 15 minutes, until heated through and the feta has coloured.

Scatter with the toasted pine nuts and serve warm or at room temperature.