You can assemble this dish ahead, if you like; reheat peppers, covered with foil, in a 350 degree oven for 20 minutes or until heated through. This would pair well with warm pita bread, too.
Serves 4 – adapted from Cooking Light
- 4 large red bell peppers
- 1 TBS olive oil
- 8 garlic cloves, chopped
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 2 15.5-oz cans chickpeas, rinsed and drained
- 1 1/2 cups water
- 2/3 cup whole wheat couscous
- 4 oz crumbled feta cheese with garlic and herbs
- 4 TBS mango chutney
- 4 TBS chopped fresh mint, divided
Slice peppers in half lengthwise, discarding seeds and membranes. Place peppers cut-side down in a microwave-safe dish with a splash of water; cover with foil. Cook on HIGH in the microwave for 4 minutes, or until crisp-tender. (You’ll need to do this in batches.)
Heat olive oil in a large skillet over medium heat; add the garlic and cook, stirring occasionally, for about 2 minutes.
Add spices and cook, stirring, 1 minute.
Add chickpeas and water; bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Check the pan 5 minutes later; the couscous should have absorbed all the liquid.
Off heat, stir in the cheese, chutney, and 2 TBS of the mint. Fill the pepper halves and sprinkle with the remaining mint.
Serve with The Best Challah.