Yummy roasted capsicums stuffed with couscous so sweet and packed full of flavour. Eat this with your dinner or as a meal by themselves.
Cut the capsicums length ways removing the seeds but keeping the stork intact. Wash and dry with paper towel. Pop onto a tray lined with baking paper with the cup sides up, turning the pumpkin halfway through to cook evenly. When cooked, allow to cool a little.