Halal Moroccan Spiced Stuffed Peppers with Couscous

• 4 large bell peppers, tops cut and seeded
• 1 cup couscous, cooked
• 1 can chickpeas, drained
• 1/2 cup raisins or dried apricots, chopped
• 1 onion, chopped
• 1 tsp cumin, 1 tsp cinnamon, 1/2 tsp ginger, salt
• 3 tbsp olive oil, fresh mint and parsley, lemon zest

1. 1Sauté onion in olive oil. Mix with cooked couscous, chickpeas, dried fruit, spices and herbs.
2. 2Stuff the peppers generously with the mixture.
3. 3Place in a baking dish with a little water at the bottom. Cover and bake at 375°F (190°C) for 30-35 min until peppers are tender.

Nutrition values are estimates.