1. Preheat oven to 220°C. Spray capsicum with oil. Place, cut side up, in roasting pan lined with foil. Roast for 10 minutes or until tender.
  2. Place CousCous in a bowl, pour over boiling water, stir and cover. Stand for 6 minutes and fluff with a fork.
  3. Add the olive oil to a non-stick frying pan and heat over high-heat. Cook onion until soft. Reduce heat to medium and add CousCous, chickpeas, dates, ginger and pepper. Cook for 2-3 minutes, stirring constantly. Add parsley.
  4. Spoon CousCous into each capsicum half. Bake for 12-15 minutes or until brown. Serve with yoghurt.