Chickpea & couscous filled capsicum

Capsicum is a genus of plants native to the Americas. Some of the members of Capsicum can be used as spices, vegetables, and medicines, quite versatile don't you think?Brightly colored capsicum, whether green, red, orange or yellow, are rich sources of some of the best nutrients available. Capsicum is excellent sources of vitamin C and vitamin A (through its concentration of carotenoids such as beta-carotene), two very powerful antioxidants. These antioxidants work together to effectively neutralize free radicals, which can travel through the body causing huge amounts of damage to cells.

This is a very healthy recipe that you can try no only when you are following a diet, but also to collaborate with your family health.

Ingredients (serves 4)

• 2 large (600g) red capsicums, halved, deseeded
• 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 yoghurt, 99.8% fat free

Method

1. Preheat oven to 220 degreesC. 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 yoghurt.

(Source: Taste.com)