Capsicum is native to the
2-3 medium to large, ripe peppers
6 spring onions
2 cloves garlic
½ tsp ground paprika
Grated zest of half lemon
Large handful chopped mint leaves
Large handful chopped coriander
75g toastes pine nuts
For the yogurt sauce:
200g plain,thick yogurt
Handful each of chopped coriander and mint
Pinch of paprika
Preheat the oven at 180oC. Cut the peppers in half, clean them out from seeds and lay all of them cut side up in a baking tin.
To prepare the stuffing, prepare the couscous as per instructions in the packet. I like to use vegetable stock instead of water.
Meanwhile finely chop the spring onions and let them soft in a glug or two of olive oil over a moderate heat. Just before they start to colour, add the garlic, paprika and grated lemon zest ( reserve the lemon juice). Stir in the chopped herbs and the toasted pine nuts. When all is fragrant and starting to darken a little in colour, stir in the couscous and lemon juice. Season to taste.
Pie the stuffing into the peppers, sprinkle some ground black pepper over it and drizzle over a little more olive oil. Cover loosely with foil and bake for about 45 minutes.
Mix the yogurt with the coriander, mint and paprika and serve.