Preparation​

1. Heat the oil in a pan, add the onion, garlic, peppers and diced carrot. Cover the pan and cook over a low heat for 10 minutes.

2. Cook the couscous, according to directions and add a sprig of fresh thyme. Once it has softened add a tablespoon of olive oil and season with salt and pepper.

3. Meanwhile, halve the tomatoes and remove the seeds.

4. Mix the couscous with the vegetables and fill the tomatoes with the mixture.

5. Garnish with fresh thyme leaves and another drizzle of oil.