Ingredients 1 cup couscous
¼ cup dried cranberries
1 cup boiling water
1 tbsp lemon juice
100g feta, crumbled
1/3 cup chopped fresh parsley
2 tbsp chopped fresh basil
3 red capsicums
Olive oil spray, to grease
Preheat oven to 200°C and lightly spray a baking tray.
Place the couscous and cranberries in a large bowl.
Pour the boiling water over the couscous, cover and set aside.
Remove cover and add lemon juice.
Use a fork to separate the grains.
Add the feta and parsley and stir until well combined.
Cut the capsicum in half lengthways and remove the seeds.
Divide the couscous mixture among the capsicums.
Bake for 30 minutes or until the capsicum is tender.