Moroccan Stuffed Capsicum with Dukkah Couscous & Babaganoush Crema

Steps

1. Preheat oven to 230°C (or 210°C fan bake). Bring a kettle to the boil.
2. Cut capsicum in half lengthways, then use tip of a sharp knife to remove pith and seeds.
3. Toss capsicum on a lined oven tray with oil, then turn capsicum halves to face cut-side up. Season with salt and roast for about 25 minutes, until capsicum is tender and golden.
4. In a heatproof bowl, combine boiling water measure, couscous and salt. Stir, cover and leave to swell for 5 minutes. Fluff up grains with a fork. Meanwhile, dice tomatoes 1cm, finely dice onion and drain and rinse lentils.
5. Heat a dry frypan on medium-high heat. Toast almonds for 1-2 minutes, tossing, until golden. Remove from pan and set aside to serve. Reserve pan.
6. Heat oil in reserved pan on medium-high heat. Cook onion for 2-3 minutes, until softened. Add measure of Moroccan spices and tomato paste and cook for a further 1 minute, stirring, until fragrant. Add water measure, lentils and sundried tomato pesto and cook for a further 2 minutes, until hot through. Season to taste with salt, cover and keep warm. Once capsicum has finished roasting, stuff with lentil filling.
7. Toss cooked couscous in a bowl with tomatoes, dukkah, mesclun and vinegar. Season to taste with salt and pepper.
8. Top capsicum with babaganoush crema and almonds. Serve couscous on the side.