Created by ImPat on November 6, 2020
Step 1: Preheat oven to 200°C.
Step 2: Place the couscous and dried cranberries in a heatproof bowl. Pour over both the water and lime juice and cover and set aside for five minutes or until the liquid is absorbed and then use a fork to separate the grains.
Step 3: Add the feta, shallot, pistachio, parsley and mint to the couscous and stir until well combined.
Step 4: Divide the couscous mixture among capsicum halves and place in a large roasting pan and drizzle over the oil.
Step 5: Bake for 30-35 minutes or until the capsicum is tender.
Step 6: Top each capsicum half with tzatziki and mint leaves.