Place the couscous in a bowl and add enough boiling water to cover plus about an 2 1/2 cm.
Boil the peas for about 3 to 4 minutes in salted water, drain then set aside.
In a frying pan heat a little oil and then add the coriander and paprika. Cook through briefly then add the very finely diced shallots, crushed garlic and the tomatoes. Fry gently for about 5 minutes or until the shallots have softened.
Place a little of the couscous into a shallow oven-proof dish. this gives a stable base to rest the capsicums on.
Cut the capsicums in half top to bottom including a short stub of stalk. Carefully cut out the seeds and any white pith. Place in the dish bedding them down in the couscous.
Mix the shallot mixture with the remaining couscous and the drained peas, then spoon into the empty capsicums.
Place in a preheated oven and bake at 180 degrees C for about 20 minutes.
Larger Serve Size
For a larger helping (1 capsicum per person) and an alternative way to prepare the capsicums, slice of the top and keep along with a section of stalk as the lid. Scoop out the seeds and the pith, fill with the couscous mixture and bake with the lids replaced.