PREHEAT the oven to 400°F/200°F. CUT the tops off each pepper (and reserve them) and remove the membrane and seeds. MIX the couscous with the raisins in a bowl and pour over the boiling stock. COVER with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes. HEAT a frying pan over a medium heat and lightly toast the almonds until golden brown all over, stirring regularly. PLACE 3 tablespoons of olive oil, lemon juice, garlic, cumin, coriander, ginger, salt and pepper in a jar with a screw-top lid and shake to mix. FLUFF the couscous with a fork to separate the grains and stir through the red onion, toasted almonds and parsley. POUR over the dressing and toss together until well combined. SPOON equal amounts of the couscous stuffing into each pepper. PLACE the stuffed peppers, standing upright, side by side in a lightly greased baking dish. DRIZZLE 1 teaspoon of olive oil over each pepper, and place the tops back on. BAKE for 40 minutes.