Preparation

• 1
  Preheat the oven to 220 degress celcius
• 2
  Cut the top off the capsicum peppers and remove the seeds
• 3
  Place upside down on a wire rack over a baking tray in the oven for 20 mins, put the tops of the capsicum flat on a baking tray in the oven at the same time
• 4
  Dice the onions and frywith the crushed garlic in a little oil and balsamic vingar
• 5
  Pour hot water over couscous and leave aside to soak for 5-8 minutes. You may need to add more water if it is absorbed very quickly
• 6
  Add the cooked onions, chopped tomatoes, feta cheese and seasoning to the couscous and stir until evenly mixed
• 7
  Remove the peppers and handling carefully fill them with the couscous mix
• 8
  Place back on the tray (right side up) and bake for a further 10-15mins, until the dish is hot all the way through. To keep the peppers from falling over you can put them in a shallow cupped baking tray
• 9
  To serve place the tops of the peppers back on after removing from the oven