Moroccan Griddled Peppers

Recipe Instructions In medium bowl, combine couscous and 1 1/4 cups boiling water. Cover bowl and let stand 5 minutes. Meanwhile, in large nonstick skillet, heat 1 teaspoon oil over medium-high heat. Add bell pepper halves and cook, turning once, until starting to soften, 6 minutes. Remove peppers and set aside. Heat another 1/2 teaspoon oil in skillet. Add onion and cook, stirring often, until softened, 6 to 7 minutes. If pan is dry, add 1/2 teaspoon oil. Add garlic, raisins, cumin and cinnamon and cook, stirring often, 2 minutes. Transfer onion mixture to large bowl. Add couscous, beans, parsley, lemon juice and salt and pepper to taste. Spoon about 2/3 cup mixture into bell pepper halves, pressing gently to pack. Heat remaining 1 teaspoon oil in skillet. Add stuffed peppers skin-side down and cook until skins start to blister and brown, about 5 minutes. Gently turn peppers over to brown couscous mixture, about 2 minutes. Transfer peppers to individual plates, sprinkle with chopped cilantro or cilantro sprigs and serve. This recipe yields 4 servings. Per Serving: 357 Cal; 14g Prot; 5g Total Fat (1 Sat. Fat); 91g Carb.; 0mg Chol; 333mg Sod.; 9g Fiber.