1.Rehydrate the sun dried peppers according to the on pack instructions.
2.Put the couscous into a bowl and cover with 200ml boiling water. Cover and leave for 5 minutes, or until the couscous grains have absorbed all the water. Fork though, recover and leave to rest for a further 2 minutes.
3.Transfer the couscous to a larger bowl, add ½ the olive oil, lime zest and juice and fluff the couscous up with a fork.
4.Finely chop the apricots and mix these with the couscous along with the onion, the grated ginger and finally the coriander. Taste and season a little more if necessary.
5.Drain the peppers, pat them dry and lay them out flat. Put each pepper half in between 2 sheets of cling film and roll over them with a rolling pin to make them slightly thinner.
6.Remove the peppers from the clingfilm and place skin side down on a chopping board. Using a sharp knife, trim each pepper and cut in half to make eight even sized rectangles.
7.Take each pepper rectangle and place 1½ tbsp of the couscous mixture on the bottom half of the pepper and roll into a cylinder shape.
8.Place two cannelloni on each plate and serve drizzled with the remaining olive oil.