Instructions: OVEN: 350

Cut off tops of red bell pepperes; discard tops, seeds and membranes. Cook peppers in boiling water for 5 minutes; drain and set aside.

Coat a large nonstick skillet with cooking spray, and place over medium-high heat til hot.

Add onion, mushrooms, celery, apple, and garlic; saute 3 minutes. Remove from heat; set aside.

Combine broth, salt, cumin, pepper and tumeric in a medium saucepan. Bring to a boil; stir in couscous and oil. REMOVE from the heat; cover and let stand 5 minutes. Fluff with a fork.

Add onion mixture, raisins, pine nuts and parsley; stir well.

Divide couscous mixture evenly between peppers. Place stuffed peppers in an 8- inch square baking dish. Bake for 15 minutes.

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