Couscous Stuffed Bell Peppers

• 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

1. Preheat the oven to 350F/180C/gas mark 4.
2. Place couscous in a shallow dish and cover with 300ml of boiling water; cover the dish with clingfilm and set aside for 5 minutes.
3. 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.
4. 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.
5. 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.
6. 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.

bell peppers, couscous, garlic, tomatoes, chickpeas, green beans, onion, olive oil, cumin, ground coriander, cayenne pepper

Taken from www.food.com/recipe/couscous-stuffed-bell-peppers-131962 (may not work)