Gremolata couscous-stuffed peppers

• couscous↗85g g
• raisins↗2 tbsp tbsp
• hot vegetable stock↗50ml ml
• clear honey↗1 tsp tsp
• lemon↗1

  zest and juice

• garlic cloves↗2
• small bunch flat-leaf parsley↗
• low-fat natural yogurt↗150ml ml
• tomatoes↗2

  roughly chopped

• red peppers↗2

  halved, cores removed

• olive oil↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. Put the couscous and raisins in a heatproof bowl. Stir together the stock, honey and lemon juice, then pour over the couscous. Cover and leave to absorb for 5 mins.

2. 2

   Meanwhile, make the gremolata. Place the lemon zest, garlic and parsley in a mini food processor, then whizz until fine (or finely chop everything together). Stir 1 tbsp of this mixture into the yogurt, then set aside. Stir the remaining mixture into the couscous with the tomatoes and some seasoning.

3. 3

   Spoon the couscous mixture into each pepper half, then sit them in a small roasting tin. Drizzle with oil, then bake for 40 mins until the peppers are tender. Serve with the yogurt and a simple green salad on the side.