Steps
- Preheat the oven to 350°F / 180°C. Mix 100g of rinsed drained whole-wheat couscous, 3 tablespoons of raisins, and salt and pepper. Just cover with 150ml of boiling water, cover, and leave for 5 minutes.
- Fluff and stir in 1 chopped bunch of parsley, 25g of pine nuts, half of 100g of crumbled feta, and 1 pinch of ground cinnamon. Add two-thirds of 3 tablespoons of olive oil.
- Drain and rinse 290g of jarred whole roasted red peppers. Slit each lengthwise, gently fill with the couscous, and arrange in a small roasting dish.
- Scatter with the remaining feta and drizzle with the remaining oil. Bake for 15 minutes, until hot through and the cheese is golden.