Couscous Pepper Cups

• 2 large sweet red peppers
• 1/2 cup chopped onion
• 1/4 cup sliced fresh mushrooms
• 1/4 cup sliced celery
• 1/4 cup chopped peeled apple
• 1 garlic clove, minced
• 3/4 cup reduced-sodium 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 golden raisins
• 1 tablespoon pine nuts, toasted
• 1 tablespoon minced fresh parsley

1. Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside.
2. In a nonstick skillet coated with cooking spray, saute the onion, mushrooms, celery, apple and garlic for 4-5 minutes or until vegetables are tender. Remove from the heat and set aside.
3. In a saucepan, combine the broth, salt, cumin, pepper and turmeric if desired. Bring to a boil; stir in couscous and oil. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the vegetable mixture, raisins, pine nuts and parsley. Spoon into peppers.
4. Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 350u0b0 for 15 minutes or until heated through.

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

Taken from www.tasteofhome.com/recipes/couscous-pepper-cups/ (may not work)