Heat oven to 190C/170C fan/gas 5. Put
the couscous and raisins in a heatproof
bowl. Stir together the stock, honey and
lemon juice, then pour over the couscous.
Cover and leave to absorb for 5 mins.
Meanwhile, make the gremolata.
Place the lemon zest, garlic and parsley
in a mini food processor, then whizz until
fine (or finely chop everything together).
Stir 1 tbsp of this mixture into the yogurt,
then set aside. Stir the remaining mixture
into the couscous with the tomatoes and
Spoon the couscous mixture into each
pepper half, then sit them in a small
roasting tin. Drizzle with oil, then bake
for 40 mins until the peppers are tender.
Serve with the yogurt and a simple green
salad on the side.