Moroccan Chickpea and Couscous Stuffed Peppers

Cooking Light, MAY 2001

• Ready In: 20 mins
• Serves: 2

Ingredients

• 2  large red bell peppers
• 2  teaspoons olive oil
• 4  garlic cloves, minced
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground turmeric
• 1⁄4 teaspoon ground cinnamon
• 1 1⁄3 cups  drained canned chick-peas (garbanzo beans)
• 3⁄4 cup vegetable broth
• 1⁄3 cup  uncooked couscous
• 1⁄2 cup  crumbled  feta cheese with garlic and herbs, divided
• 2  tablespoons  chopped of fresh mint, divided
• 2  tablespoons  hot mango chutney

Directions

1. Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain. Return peppers to pie plate.
2. Heat the oil in a large saucepan over medium heat. Add garlic; sauté 2 minutes.
3. Add the cumin, turmeric, and cinnamon, and sauté for 30 seconds. Stir in chickpeas and broth; bring to a boil. Stir in couscous; remove from heat.
4. Cover and let stand 5 minutes or until liquid is absorbed. Stir in 6 tablespoons cheese and 1 tablespoon mint.
5. Divide couscous mixture evenly among pepper halves. Top each pepper half with 1 1/2 teaspoons cheese, 3/4 teaspoon mint, and 1 1/2 teaspoons chutney.