Chickpea and Couscous filled capsicum

Chickpea and Couscous filled capsicum

Cooking Time
30 minutes

Ingredients (serves 4)

•    2 large (600g) red capsicums, halved, de-seeded
•    3 tsp olive oil
•    140g (2/3 cup) couscous
•    310ml (1 1/4 cups) boiling water
•    1 brown onion, chopped
•    1 300g can chickpeas, rinsed, drained
•    85g (1/2 cup) chopped dried pitted dates
•    1/2 tsp ground ginger
•    1/4 tsp cayenne pepper
•    1/4 tsp salt
•    1/3 cup loosely packed chopped fresh continental parsley
•    1 200g container natural set yogurt, 99.8% fat free

Method

1.    Preheat oven to 220°C. Brush capsicums with 1 tsp of oil. Place, cut-side up, in roasting pan    lined with foil. Roast for 10 minutes or until tender.

2.     Meanwhile, place couscous in a heatproof bowl and pour over boiling water, stirring with a fork. Cover, set aside for 5 minutes or until liquid is absorbed.  Fluff with fork. Heat remaining oil in a non-stick frying pan over high heat. Cook onion, stirring, for 5-6 minutes or until brown. Reduce heat to medium, add couscous, chickpeas, dates, ginger, pepper and salt. Cook, stirring, for 2-3 minutes or until combined. Add parsley.

3.    Remove capsicum from oven. Spoon couscous mixture into each half. Bake for 12-15 minutes or until brown. Serve with the yogurt.

I love this idea! 
I'd have to sub the couscous for something that doesn't raise my blood sugar. 
I wonder if riced cauliflower would work 

Oh absolutely .. that will work just fine I reckon Elaine. You can change or add different things to this recipe and make it to your own taste!