1.Combine couscous and the water in medium heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
2.Meanwhile, halve capsicums; discard seeds and membranes. Cook capsicum, cut-side up, in large baking-paper-lined steamer, over large saucepan of simmering water, about 8 minutes or until tender.
3.Meanwhile, add tomato, cheese, onion, chopped basil, rind and juice to couscous; mix gently.
4.Divide couscous mixture among capsicum halves; sprinkle with basil leaves.
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