Olive oil
1 red or yellow pepper per person

1 pack of Haloumi cheese

Pul Biber

1 medium red onion

1-2 teaspoon of Ras el hanout

100g soft dried apricots

25 pine nuts

170g wholewheat couscous

260g vegetable stock

1. Pre-heat the oven to 200°C
2. Lay the pine nuts on a baking tray.
3. Once the oven is up to temperature, 'toast' the pine nuts - this takes between 5-6 minutes.  Note, that towards the end of the cooking time, they will suddenly start to brown and it's quite easy for them to burn, so you need to keep an eye on them. Remove from the oven and set aside.
4. Slice the peppers in half and remove the seeds.
5. 'Paint' with olive oil, inside and out.
6. Place the peppers in the hot oven and roast for 20 minutes.
7. Finely dice the red onion.
8. Cut the apricots into 1/2cm pieces.
9. Drain the haloumi and cut into 1cm cubes.
10. After 20 minutes, remove the peppers from the oven and fill them with the cubed haloumi. 
11. Sprinkle over some Pul Biber.
12. Drizzle with olive oil and return to the oven for a further 15-20 minutes, until the haloumi has turned a golden brown.
13. 15 minutes before the peppers are ready, heat 1-2 tablespoons of olive oil in a pan over a medium heat and sauté the onions until they are translucent and browning at the edges.  Remove from the pan and set aside.
14. Add a drizzle more olive oil to the pan, then add the Ras el hanout and stir for 1-2 minutes, being careful not to let the spice burn.
15. Add the stock to the pan and bring to the boil. Turn off the heat. Stir in the couscous and replace the lid.  Leave for 10 minutes.
16. Once the cous cous is ready (all the stock should be absorbed), stir in the onions, apricots and toasted pine nuts.
17. Remove the peppers from the oven and serve on top of the cous cous.