Vegetarian Tagine-Stuffed Bell Peppers with Couscous

Preheat oven to 375°F (190°C).

Prepare the bell peppers: Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.

Prepare the couscous: In a medium bowl, combine the couscous and vegetable broth. Cover and let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.

Make the tagine filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, carrots, and zucchini and cook for another 5 minutes, stirring occasionally.

Add spices: Stir in cumin, coriander, turmeric, and cinnamon. Cook for 1 minute more, until fragrant.

Combine ingredients: Add chickpeas, diced tomatoes (with their juice), and raisins (if using) to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.

Stir in couscous: Stir the prepared couscous into the tagine mixture. Season with salt and pepper to taste.

Stuff the peppers: Spoon the couscous mixture into the bell pepper halves, packing them tightly.

Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the peppers are tender.

Garnish and serve: Garnish with toasted almonds and fresh parsley before serving warm.