Preheat the oven to 220°C (Gas Mark 7). Toss the peppers with the oil to coat, then place in a roasting tin in one layer. Roast for 25 minutes until charred in places and soft. Turn the oven down to 180°C (Gas Mark 4). Meanwhile prepare the kusksu. Put the oil in a medium saucepan set over low heat and add the onion and courgettes with a pinch of salt. Cook, stirring often, for 15 minutes. Add coriander seeds and kusksu pasta and toast everything for a minute or two with the heat turned up to medium-high. Now add the thyme leaves, tomato paste, paprika and garlic, stirring through for a minute, followed by the stock. Cover and simmer the couscous for 12 minutes until just tender. Once the pasta is cooked, add the vinegar and mix well. Cut a long slit on one side of each roasted pepper and remove any seeds and core (leaving stalks intact). Nestle them in the roasting tin and stuff each pepper with a gibna roll stick and top with the pasta filling. Drizzle each one with more olive oil and bake for 20 minutes.

2. Divide yoghurt between each plate and serve the peppers on top with a good scattering of thyme leaves.