Moroccan Chickpea-and-Couscous-Stuffed Peppers

Yield:

2 servings (serving size: 2 pepper halves)

Recipe from

Nutritional Information

Calories 460
Caloriesfromfat 28 %
Fat 14.4 g
Satfat 5.3 g
Monofat 5.4 g
Polyfat 2.2 g
Protein 18.4 g
Carbohydrate 67.7 g
Fiber 6.3 g
Cholesterol 25 mg
Iron 5.8 mg
Sodium 959 mg
Calcium 226 mg

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 chickpeas (garbanzo beans)
3/4 cup vegetable broth
1/3 cup uncooked couscous
1/2 cup (2 ounces) crumbled feta cheese with garlic and herbs, divided
2 tablespoons chopped fresh mint, divided
2 tablespoons hot mango chutney

Preparation

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.

Heat the oil in a large saucepan over medium heat. Add garlic; sauté 2 minutes. 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. Cover and let stand 5 minutes or until liquid is absorbed. Stir in 6 tablespoons cheese and 1 tablespoon mint. 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.

Note:

Karen Levin,

May 2001