Couscous and Chickpea-Stuffed Bell Peppers

Ingredients

2 servings

4bell peppers

large

For stuffing

1 ½ cupscouscous

cooked israeli, or other cooked grain

4garlic cloves

finely minced

1 x 15 ouncecan chickpeas

drained and rinsed

6 ouncemarinated artichokes

drained and chopped

¼ cuppitted green olives

sliced

1 teaspoonground cumin

1 teaspoondried oregano

1 teaspoondried thyme

½ teaspoonsweet paprika

or hot

1 scant teaspoonkosher salt

½ teaspoonblack pepper

freshly cracked

¼ cupfresh lemon juice

¼ cuptahini

½ cupflat leaf parsley

½ cupfresh dill

loosely packed, finely chopped

Instructions