Step 1

Preheat oven to 220°C. Brush capsicums with 1 teaspoon of oil. Place, cut-side up, in roasting pan lined with foil. Roast for 10 minutes or until tender.

Step 2

Meanwhile, place couscous in a heatproof bowl and pour over boiling water, stirring with a fork. Cover, set aside for 5 minutes or until liquid is absorbed. Fluff with fork. Heat remaining oil in a non-stick frying pan over high heat. Cook onion, stirring, for 5-6 minutes or until brown. Reduce heat to medium, add couscous, chickpeas, dates, ginger, pepper and salt. Cook, stirring, for 2-3 minutes or until combined. Add parsley.

Step 3

Remove capsicum from oven. Spoon couscous mixture into each half. Bake for 12-15 minutes or until brown. Serve with the yoghurt.