1 jar (6 oz / 170 mL) marinated artichoke hearts
1 cup (250 mL) canned vegetable broth
1 clove garlic, crushed
1/4 tsp (1 mL) ground coriander
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
3/4 cup (175 mL) couscous
1 can (14 oz / 398 mL) chickpeas, rinsed and drained
1 cup (250 mL) halved grape tomatoes
1/4 cup (50 mL) chopped fresh cilantro
4 large red bell peppers

Drain artichokes, reserving marinade. Reserve 2 tbsp (25 mL) of marinade for filling; set aside remaining marinade to baste red peppers. Slice artichokes; set aside. To prepare filling, combine broth, garlic, coriander, salt and pepper in a small saucepan. Bring to a boil over medium heat. Stir in couscous. Cover; remove from heat and let stand for 5 minutes. Transfer to a bowl and fluff with a fork. Stir in 2 tbsp (25 mL) reserved marinade, artichokes, chickpeas, tomatoes and cilantro; set aside. Cut red peppers in half lengthwise, leaving stems intact. Remove seeds and ribs from peppers. Baste insides of peppers with remaining marinade. Grill peppers, cut side down, over medium heat on natural gas barbecue for 5 minutes. Remove peppers from barbecue. Spoon filling into peppers. Continue grilling, cut side up, until skins of peppers are just starting to blister and blacken in spots, about 5 minutes. Serves 6 - 8.

Last updated on March 23, 2018