Middle Eastern Stuffed Capsicums

• Meanwhile, finely chop garlic. Zest lemon to get a pinch and slice into wedges. Grate carrot. Drain and rinse chickpeas. • In a medium bowl, combine Greek-style yoghurt, lemon zest and a squeeze of lemon juice. Season to taste.

• When capsicums have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, until tender, 2-3 minutes. • Add chickpeas, chermoula spice blend, tomato paste and half the garlic and cook, until fragrant, 1-2 minutes. • Stir in the water (for the veggies), brown sugar, half the butter and half the stock concentrate, until slightly thickened, 1-2 minutes.

• Remove tray from oven and spoon filling into capsicum. Sprinkle over fetta cheese and bake, 5-7 minutes.

• Meanwhile, in a medium saucepan, heat the remaining butter and garlic over medium-high heat. • Cook, until fragrant, 1 minute. Add the water (for the couscous) and remaining vegetable stock powder and bring to the boil. • Add couscous and stir to combine, cover with a lid and remove from heat. • Set aside until the water has absorbed, 5 minutes. Fluff up with fork. Stir through baby spinach leaves, until wilted. Season to taste.