Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Karen Levin
Recipe by Cooking Light May 2001

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Yield:
2 servings (serving size: 2 pepper halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

460 calories; calories from fat 28%; fat 14.4g; saturated fat 5.3g; mono fat 5.4g; poly fat 2.2g; protein 18.4g; carbohydrates 67.7g; fiber 6.3g; cholesterol 25mg; iron 5.8mg; sodium 959mg; calcium 226mg.
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