1. Pre heat the oven to 180 degrees C
2. Fry the red onion in saucepan in a little oil until translucent but not coloured.
3. Add the sumac and stir briefly.
4. Pour in the cous cous and butter.
5. Add the boiling water to the pan and mix together. Put a lid on the pan and remove from the heat. Set aside for later.
6. Warm 4tsp of olive oil and the Steenbergs Harissa spice in a pan for 1 minute. Remove from the heat. Set aside

Cheats tip: You can use shop bought houmous or make your own - as below

1. In a food processor, add the chickpeas, tahini, lemon juice, salt and pepper and blitz together.
2. Slowly add the olive oil until combined and smooth.
3. Pour out the houmous into a bowl and drizzle over the harrissa oil.
4. Ripple the harissa into the houmous with a fork

1. Remove the top ¼ from the peppers and remove all the seeds and white pith from inside. Oil the outside of the peppers and put in a roasting tray.

TIP:

1. Sit the pepper in some scrunched up kitchen foil to keep it level or cut a very small flat surface on the bottom of each pepper to help them stand up in the oven.
2. Fluff up the cous cous with a fork and spoon the cous cous into each pepper. Drizzle a little olive oil into each pepper and season the top of the cous cous. Replace the pepper lid
3. Put the peppers into the oven for 15 minutes.

Chefs suggestion:

Try adding feta cheese on top of the cous cous before you put the pepper top back on.

1. Serve a roasted pepper on a plate with the Harissa houmous, salad and flatbread.