1. Preheat oven to 400°F.
2. Remove tops of the bell peppers and carefully remove the seeds. Then set aside.
3. Bring water to boil.
4. Place the couscous in a bowl that can be completely covered. Pour boiling water over couscous and cover with a tight seal. Let stand for 5 minutes.
5. Meanwhile, sauté over medium heat Plugrá Butter and onions until soft. Then add Harissa and mix together.
6. Add onion mixture to couscous and then add mint and raisins. Stir together.
7. Place mixture into the centers of the hollowed peppers.
8. Place the peppers in the oven and bake approximately 45 minutes or until peppers are soft. Serve hot or at room temperature.