Couscous Stuffed Bell Peppers - cooking recipe

Ingredients

4 large bell peppers
5 1/2 ounces couscous
2 garlic cloves, minced
4 tomatoes, peeled and sliced
1 (14 ounce) can chickpeas, drained
3 ounces green beans, trimmed and chopped
1 medium onion, finely chopped
2 tablespoons olive oil
1 tablespoon cumin seed
1/2 tablespoon ground coriander
1/4 teaspoon cayenne pepper

Preparation

Preheat the oven to 350F/180C/gas mark 4.
Place couscous in a shallow dish and cover with 300ml of boiling water; cover the dish with clingfilm and set aside for 5 minutes.
Cut 'lids' off the tops off the peppers and scrape the seeds out from inside; place the peppers and their lids in a large saucepan and cover with boiling water; cook the peppers for 5 minutes, drain and set aside to cool.
Heat the oil in a large frying pan, add the cumin seeds, coriander and cayenne pepper and fry for a few seconds before adding the onion and garlic; fry gently for 3-5 minutes until the onion is transparent.
Add the tomatoes, chickpeas and green beans, stir to mix and fry for a further 2-3 minutes; stir in the couscous and remove from the heat.
Stand the peppers up in a shallow dish, fill the pepper cavities with couscous mix, put on their lids; bake for about 35-40 minutes.