Moroccan Chickpea And Couscous Stuffed Peppers - cooking recipe

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

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; saute 2 minutes.
Add the cumin, turmeric, and cinnamon, and saute 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.