Roast peppers with Moroccan couscous recipe

Ingredients

• 4 red peppers, halved lengthwise through the stalks
• 150 g couscous, deseeded
• 300 ml hot vegetable stock
• 3 tbsp olive oil
• 1½ tbsp harissa
• ½ lemon
• 1 x 400 g tin of chickpeas, juice
• 100 g feta, rinsed and drained
• 100 g sun-dried tomatoes, crumbled
• 50 g green olives, roughly chopped
• 1 handful of fresh coriander , chopped
• Salt and black pepper, chopped