Bring 1/2 cup lightly salted water to a boil. Stir in couscous. Cover, remove from heat and let stand until water has absorbed, about 5 minutes. Fluff couscous lightly with a fork and re-cover. In a small bowl, combine cumin, cinnamon, sugar and 1/2 tsp. salt.
Warm oil in a large skillet over medium-high heat.
Add garlic and saut until golden, about 1 minute.
Add beef and cook, stirring and breaking it up, until no longer pink, about 4 minutes.
Add onion and ginger and cook, stirring, until onion begins to soften, about 4minutes longer.
Sprinkle cumin mixture over beef and saut for 1 minute.
Reduce heat to medium-low and stir in tomato sauce, 1/2 cup water, chickpeas and apricots. Stir well, scraping up any browned bits from bottom of skillet.
Remove from heat and stir in couscous.
Preheat oven to 375F and mist an 8-inch square baking dish with cooking spray. If peppers don't stand upright, cut a tiny slice off bottoms of peppers to level. Stuff peppers with meat mixture; place them in baking dish.
Pour 1/4 cup water into baking dish, cover with foil and bake until peppers are tender when pierced with a knife, about 45 minutes.
