Barbequed Stuffed Peppers

Another family favourite. Barbequed stuffed peppers are easy to make, very tasty and ideal with meat dishes, or can be served vegetarian meal
Preparation time 20 minutes
Cooking time 20 minutes
6 Red peppers
1 onion (chopped)
1 teaspoon olive oil
1oz (25g) butter
1 egg yolk
½ teaspoon salt
6oz (175g) couscous
1 tablespoon raisins
Salt and black pepper
Cut peppers in half, remove the core and seeds. Melt the butter in a heavy based pan, add the onion and cook until soft.
To cook the couscous, boil 8fl oz (250ml) water, add the oil and salt.  Remove from the heat and add the couscous.  Leave to stand for 5 minutes.  Stir in the onions, raisins and  egg yolk mix together thoroughly.  Fill the halved peppers with the mixture.  Wrap the peppers in tin foil and cook on a hot barbeque for 20 minutes, or until tender. Serve with mixed green salad.