Moroccan Chickpea and Couscous Stuffed Peppers |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Cooking Light, MAY 2001 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 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.
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