• Preheat oven to 240°C/220°C fan-forced. • Slice capsicum in half lengthways, then remove stem and seeds. • Place capsicum on a lined oven tray. Brush capsicum 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 large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and lemon zest. Season to taste.

• When capsicum has 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook chickpeas and carrot until tender, 2-3 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add chermoula spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Stir in the water (for the veggies), brown sugar and butter. Simmer until slightly thickened, 1-2 minutes. Season with salt and pepper.

• Remove tray from oven, then spoon chickpea filling into capsicum. • Sprinkle over shredded Cheddar cheese and bake until cheese is golden, 5-7 minutes.

• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil and the remaining garlic. Cook until fragrant, 1 minute. Add the water (for the couscous) and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with fork. • Stir through baby leaves until wilted. Add a squeeze of lemon juice and season to taste.

• Divide leafy couscous and cheesy Middle Eastern stuffed capsicums between bowls. • Dollop with garlic yoghurt. Serve with any remaining lemon wedges. Enjoy!