Cut the tops off the bell peppers and deseed, keeping whole so you can stuff them later. Bring the vegetable stock to the boil together with 1 tbsp. tomato concentrate and the spices. Remove from the heat, stir in the couscous and chickpeas, cover and set aside for 5 minutes before fluffing with a fork. use the couscous to stuff the peppers. Meanwhile prepare the goulash. Roll the beef cubes in flour and brown in a hot double bottom pan. Remove from the pan and cook the onion in the same fats Next, chop the bell pepper caps and add to the onion together with the caraway seeds, paprika and tomato concentrate. Stir in the beef, cover with the beef broth, bring to the boil and simmer for 5 minutes. Pour the stew into an ovenproof dish, push the stuffed peppers in, cover with aluminium foil and cook in the oven at 180°C for 30 minutes. Allow to rest for 10 minutes before serving sprinkled with chopped parsley.