Chickpea & couscous filled capsicum

Recipe: Chickpea & couscous filled capsicum


  • 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


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

Number of servings (yield): 3

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)