Coat a small baking dish with cooking spray. Prepare couscous according to package instructions and set aside. Cut bell peppers in half and scoop out the seeds and membranes. Then arrange in a baking dish with the open side facing up.
Heat oil in a skillet over medium heat. Add chicken, onion, fennel seeds, and chickpeas. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the cherry tomatoes, tomato paste, oregano, and Roasted Red Pepper Sour Cream Dip.
Using a fork, fluff the cooked couscous and toss with the vegetables until all ingredients are combined.
Fill the halved peppers with the couscous mixture.
Bake 20-25 minutes until peppers edges are starting to brown.