Stuffed capsicum with couscous feta & mushrooms

1 cup couscous
1/2 cup dried sultanas
1 cup boiling water
2 tablespoons fresh lime juice
100gs Feta cheese, crumbled or diced small
2 shallots, ends trimmed, thinly sliced  
3-4 medium sized mushrooms, diced finely 
1/3 cup chopped fresh continental parsley
1/4 cup chopped fresh mint
4 red capsicums, halved lengthways, seeded
Olive oil
Tzatziki, to serve  (recipe below)
Fresh mint leaves, to serve
salt & pepper to taste

What to do:

1. Preheat oven to 200°C.
2. Place the couscous and sultanas in a heatproof bowl. Pour over both the water and lime juice.
3. Cover and set aside for five minutes or until the liquid is absorbed. Use a fork to separate the grains.
4. Add the feta, shallot, mushrooms, parsley and mint to the couscous and stir until well combined.
5. Divide the couscous mixture among capsicum halves.
6. Place in a large roasting pan and drizzle over the oil.
7. Bake for 30-35 minutes or until the capsicum is tender.
8. Top each capsicum half with tzatziki and mint leaves.

 To make the Tzatziki 

 What you need:

2 x 175g tubs natural no-fat yoghurt
2 Lebanese cucumbers, deseeded, grated
2 garlic cloves, crushed
1 lemon, rind finely grated, juiced
1 teaspoon lemon pepper
1 teaspoon salt

What to do:

 Combine yoghurt, cucumber, garlic, lemon rind, 1 tablespoon of lemon juice, lemon pepper and salt in a bowl. Cover. Refrigerate until required.
NOTES: the sultana's did burn a little .. next time I think I will use dates instead.. 

Stuffed capsicum with couscous feta & mushrooms