Cheesy Middle Eastern Stuffed Capsicum

• Meanwhile, finely chop garlic. Zest lemon to get a pinch and slice into wedges. Grate the carrot. Drain and rinse cannellini beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and lemon zest. Season to taste.

• When capsicum has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook cannellini beans and carrot until tender, 2-3 minutes. • Add chermoula spice blend and tinned tomatoes, and cook until fragrant, 1-2 minutes. • Stir in the water (for the veggies), brown sugar and butter. Simmer until slightly thickened, 1-2 minutes. Season with salt and pepper.

• Remove tray from oven, then spoon bean filling into capsicum. Sprinkle over shredded Cheddar cheese and bake until cheese is golden, 5-7 minutes.

• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil and the remaining garlic. Cook until fragrant, 1 minute. • Add the water (for the couscous) and 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 salad leaves, until wilted. Add a squeeze of lemon juice and season to taste.