A slightly hot, slightly sweet curry-flavored couscous is combined with shrimp, scallions, and toasted almonds in this flavorful main-dish recipe.
Place peppers, cut side up in a large microwave-safe baking dish. Add 1/4 cup water and cover with plastic wrap, venting one corner. Microwave on HIGH power for 5 minutes until peppers are softened.
Prepare couscous mix following package directions. Stir in shrimp and scallions and allow to stand 5 minutes so shrimp is heated through.
Fill each pepper with a generous 1/2 cup of the couscous mixture. Top with the almonds and sprinkle with parsley (if using). Serve chutney on the side.