Moroccan Medley Stuffed peppers with Harissa Yoghurt - Ainsley Harriott

Ingredients

• 4 large red, orange or yellow peppers
• 1 x packet of Moroccan Medley Couscous
• 400g tin of chickpeas, drained and rinsed
• 1 carrot, grated
• 1 large vine tomato, chopped
• 100g feta, crumbled, plus extra to serve
• 40g pitted black or green olives, roughly chopped
• ½ lemon, zest and for squeezing
• 2 tbsp chopped coriander, plus extra to serve
• 1 tbsp olive oil
• 4 tbsp Greek yoghurt
• 2 tsp (rose) harissa paste