Moroccan Couscous Peppers

• 2 large red bell peppers (about 1 pound)
• Olive oil-flavored vegetable cooking spray
• 1/2 cup chopped onion
• 1/4 cup sliced mushrooms
• 1/4 cup sliced celery
• 1/4 cup chopped peeled Rome apple
• 1 garlic clove, minced
• 3/4 cup low-salt chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/8 teaspoon ground turmeric (optional)
• 1/2 cup uncooked couscous
• 1 teaspoon olive oil
• 2 tablespoons raisins
• 1 tablespoon pine nuts, toasted
• 1 tablespoon chopped fresh parsley

1. Preheat oven to 350u0b0.
2. Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.
3. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, mushrooms, celery, apple, and garlic; saute 3 minutes. Remove from heat; set aside.
4. Combine broth, salt, cumin, pepper, and turmeric in a medium saucepan. Bring to a boil; stir in couscous and oil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Add onion mixture, raisins, pine nuts, and parsley; stir well. Divide couscous mixture evenly between peppers. Place stuffed peppers in an 8-inch square baking dish; bake at 350u0b0 for 15 minutes.

red bell peppers, olive oil, onion, mushrooms, celery, apple, garlic, lowsalt chicken broth, salt, ground cumin, pepper, ground turmeric, couscous, olive oil, raisins, pine nuts, parsley

Taken from www.myrecipes.com/recipe/moroccan-couscous-peppers (may not work)