Preheat oven to 350°F.
Cook couscous according to package directions. Let sit for 5 minutes covered then fluff with a fork. Transfer to a large mixing bowl. Set aside.
In a large skillet, saute veggies and garlic over medium high heat with olive oil until tender yet still crisp about 5-6 minutes.
Once veggies are cooked transfer them to the same mixing bowl of the couscous along with the cooked chopped chicken.
Add roasted, deseeded, deskinned and chopped peppers to couscous mixture.
Add chopped cilantro and chick peas. Mix until well combined and transfer into an oven proof baking dish.
Cover couscous bake with shredded cheddar cheese and bake for 30 minutes uncovered.
Let cool, serve and garnish with extra cheese if desired and fresh cilantro leaves.
