Moroccan Chickpeas, Couscous, Spinach N Raisins Stuffed Bell Peppers

Day3 of Stuffed Delicacies -- Moroccan Chickpeas, Couscous N Raisins Stuffed Bell Peppers. Yesterday, my hubby didn't want lunch from home cause he was stepping out with his boss. So I didn't want to make anything elaborate for 2-1/2 people(Me, MIL and my Lil one :)). I had some couscous, chickpeas and a red bell pepper about to die on me. So made this quick, easy and delicious dish for lunch. If you are looking for something spicy, this isn't the recipe for you cause its mellow with an explosion of sweetness from all the raisins I put in the stuffing.

Ingredients:

• 1 Large Bell Pepper, Any Color
• 1 Small Onion,finely chopped
• 1 Small Tomato,finely chopped
• 1 Cup Cooked/Canned Chickpeas
• 1 Cup Couscous
• 1-1/4 Cups Water
• 1 Cup Fresh Spinach, Packed
• 1/4 Cup Golden Raisins
• 1-1/2 Tsp Cracked Black Pepper
• 1 Tsp Cumin Seeds
• 3 Tbsp Olive Oil
• Salt for taste

Procedure:

• Preheat the Oven to 350 degrees F.
• Halve the Pepper and removed the seeds and membranes.
• Apply 1/2 Tbsp of Olive Oil on the inside of the peppers and place it in an oven-proof dish.
• Bake the peppers for 15 minutes on the top rack. Remove the Pepper from the oven and let it cool.
• Meanwhile, bring the 1-1/4 Cups of water to a roiling boil.
• Switch off stove and add the couscous. Lid the pan and let the couscous cook for 15 minutes in the hot water.
• In a wide skillet, add 2 tbsp of Oil and saute cumin, chopped onions and tomatoes till the onions are browned.Add the chickpeas, cracked pepper and salt.Stir gently.

• Add the Spinach leaves and cook until it wilts. Fluff the cooked couscous with fork and add it to the pan.

• Check for taste. Switch off stove and stir in the raisins.Cool the mixture slightly

• Stuff the Peppers with the cooked mixture and bake at 350 degrees F for another 15 minutes on the top rack.
  
  

• Enjoy as is or with a dash of hot sauce if desired.

Makes 2 Servings.