Takes 15 mins serves 8 Halve and deseed 4 peppers and rub with olive oil. Put them on the barbecue or hot griddle pan, cut side down, to cook for a few mins. Put the peppers on a board and fill with 350g roasted vegetable couscous. Sprinkle over 2tbsp raisins and top with 125g mozzarella. Tightly wrap the peppers in foil lined with baking paper and cook on the barbecue for 10 mins, until softened and the cheese has melted. Unwrap the parcels and serve scattered with fresh basil.