• Preheat oven to 240°C/220°C fan-forced. • Slice capsicums in half lengthways and remove stem and seeds. • Place capsicums on a lined oven tray. Brush capsicums with olive oil and season with salt and pepper. Arrange cut-side up and roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. • Zest lemon to get a pinch and slice into wedges. • Grate carrot. • Drain and rinse chickpeas. • In a medium bowl, combine Greek-style yoghurt, lemon zest and a squeeze of lemon juice. Season to taste with salt and pepper.

• When capsicums have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing, until tender, 2-3 minutes. • Add chickpeas, mediterranean seasoning, tomato paste and half the garlic and cook until fragrant, 1-2 minutes. • Stir in the water (for the veggies), brown sugar, half the butter and vegetable stock pot (see ingredients), until slightly thickened, 1-2 minutes.

• Remove tray from oven and spoon filling into capsicum. Sprinkle over fetta cubes and continue baking, for a further 5-7 minutes.

• Meanwhile, in a medium saucepan, heat the remaining butter and garlic over medium-high heat. • Cook until fragrant, 1 minute. Add the water (for the couscous) and bring to the boil. • Add couscous and stir to combine, cover with a lid and remove from heat. • Set aside until the water has absorbed, 5 minutes. Fluff up with fork. Stir through baby spinach leaves until wilted. Season to taste.

• Divide spinach couscous and Mediterranean chickpea stuffed capsicums between bowls. • Top with lemon yoghurt and tear over mint (see ingredients). • Serve with any remaining lemon wedges. Enjoy!