Preheat the oven to 200C/400F/Gas 6.
Roast the pepper on a non-stick baking tray for ten minutes or until it starts to soften.
Place the couscous in a heatproof bowl and pour over the hot stock. Cover with a plate and leave to stand for five minutes.
Remove the plate and fluff the couscous up with a fork.
Add the lemon juice and olive oil and season well.
Stir through the raisins, coriander and feta cheese then stuff the pepper halves with the couscous. Serve warm or cold.