- 1/2 cup couscous
- 6 long green sweet peppers (about 9 ounces each)
- 1 tablespoon pumpkin seeds
- 1 1/2 tablespoons pine nuts
- 1 1/2 tablespoons chopped almonds
- 2 tablespoons currants
- 1 tablespoon mint leaves, chopped
- 1 tablespoon Italian parsley leaves, chopped
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- Sea salt and freshly ground black pepper
- 2 1/4 ounces haloumi, cut into small dice
- Preheat the oven to 375°F
- Place the couscous in a heatproof bowl and add 1/2 cup water. Stir with a fork for 20 seconds, cover with plastic wrap and leave for 2-3 minutes, then stir again to release all the grains. Put to the side.
- Trim the tops off the peppers, only 1/2-to-3/4 inch from the top and set the tops aside. Insert a small knife inside the pepper and cut out the seeds and membrane. Turn upside down and shake or gently tap until all the seeds have fallen out.
- Add the remaining ingredients to the couscous and mix thoroughly. Carefully spoon the mixture into the peppers, compacting it with your finger, then place the tops back on. Place in a small ovenproof baking dish and bake for 30-35 minutes or until the peppers are soft and browned. Take out of the tray and present on a platter to serve. I would highly recommend some simple salad leaves with this dish.