Yummy roasted capsicums stuffed with couscous so sweet and packed full of flavour. Eat this with your dinner or as a meal by themselves.
Heat the oven to 180 deg Celsius .Wash, peel and cut the pumpkin into small pieces say 5cmx 5cm and place on a baking tray covered with baking paper and drizzle with olive oil and salt and pepper.
Cut the capsicums length ways removing the seeds but keeping the stork intact. Wash and dry and and set aside till needed.
Lightly toast the pine nuts.
When the pumpkin is cooked allow to cool a little bit.
Remove the plate from the couscous and lightly loosen it with a fork. If a little solid add a drizzle of olive oil. Add to celery mix with the rest of the ingredients, and lightly mix together.
Gently spoon into the capsicum cups making sure you fill all the corners with the mixture and have enough to make a bit of a hill on top. Po; these onto a tray lined with baking paper or use the one that you roasted the pumpkin on.
Cook in a moderate oven for 30-40 minutes or until the tops start to get a little colour and the capsicums start to collapse just a little.