Pour the same amount of boiling water over the couscous and let it steep. Mix with the olive oil and loosen up. Dice the apricots and olives and fold into the couscous. Mix with salt, pepper and the spices and season to taste.
Halve the bell peppers lengthways and remove the seeds. Fill with the couscous mixture.
Dice the mozarella, roughly chop the walnuts. Mix both together and distribute on the filled peppers. Grill on the grill until the peppers have turned color and the mozzarella has melted. Of course, it can also be prepared in the oven.
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