|Butter||1 Ounce (25 Grams Or 2 Tablespoon)|
|Onion||1 , finely chopped|
|Olive oil||1 Teaspoon (Leveled) (5 Milliliter)|
|Salt||1⁄2 Teaspoon (Leveled) (2.5 Milliliter)|
|Couscous||6 Ounce (1 Cup Or 175 Grams)|
|Raisins||1 Ounce (25 Grams Or 2 Tablespoon)|
|Chopped fresh mint||30 Milliliter (2 Tablespoon)|
|Ground black pepper||To Taste|
|Mint leaves||4 (For Garnish)|
1. Preheat the oven to 200°C/400°F/Gas 6. Carefully slit each pepper and remove the core and seeds. Melt the butter in a small pan and add the onion. Cook until soft.
2. To cook the couscous, bring 250 ml / 8 fl oz / 1 cup water to the boil. Add the oil and the salt, then remove the pan from the heat and add the couscous. Stir and leave to stand, covered, for 5 minutes. Stir in the cooked onion, raisins and mint, then season well with salt and pepper. Stir in the egg yolk.
3. teaspoon, fill the peppers with the couscous mixture to only about three-quarters full, as the couscous will swell when cooked further. Place in a lightly oiled ovenproof dish and bake, uncovered, for about 20 minutes until tender. Serve hot or cold, garnished with the cilantro leaves.