1Cook couscous in water with 1/4 teaspoon salt as directed on package.
2Meanwhile, in medium bowl, mix Chickpeas, tomatoes, soybeans and cilantro. In small bowl, mix dressing ingredients until well blended.
3Add cooked couscous to salad; mix well. Pour dressing over salad; stir gently to mix. Spoon salad mixture into halved bell peppers. Serve immediately, or cover and refrigerate until serving time.