Middle eastern stuffed capsicums

1.Preheat oven to 180°C/160°C fan forced. Heat half the oil in a frying pan over moderate heat. Add onion; cook, stirring, for 3 minutes or until softened. Add spice mix; cook, stirring, for 1 minute or until fragrant. Add mince; cook, stirring to break up lumps, for 5 minutes or until browned.

2.Meanwhile, place couscous in a heatproof bowl. Stir in stock. Cover with plastic food wrap. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Add currants, coriander and mince mixture; stir to combine.

3.Slice tops from capsicums. Reserve tops. Scoop out seeds and membrane. Stand capsicums in a baking dish. Brush tops with remaining oil. Fill capsicums with couscous mixture. Replace tops. Bake for 20 minutes or until capsicums are tender. Top with extra coriander. Serve with aioli and salad.