Grilled Stuffed Peppers with Couscous Recipe

Filling: Bring broth, 1 Tbsp oil, the garlic and salt to a boil in a large saucepan. Stir in couscous and currants, remove from heat, cover and let stand 5 minutes or until broth is absorbed.

Transfer to a large bowl; fluff with a fork. Let cool 5 minutes. Stir in remaining 2 Tbsp oil and the remaining Filling ingredients.

While Filling cools, cut peppers in half lengthwise through stems; remove seeds and membranes, keeping stems intact. Cut a thin slice off rounded sides of each half so they won’t wobble; coat rounded sides with cooking spray. Put cut sides up on baking sheet.

Heat grill. Fill peppers with Filling. Place directly on grill rack, cover grill and cook 12 to 15 minutes until peppers are tender and bottoms are charred in spots. Serve hot or at room temperature.