Couscous And Feta-stuffed Peppers |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Rich, earthy, and flavorfull side great with some pork loin and a nice pinot noir. Ingredients:
vegetable oil cooking spray |
1-1/4 cups chicken or vegetable broth (fat-free ) |
2/3 cup couscous |
1 x-tra large red bell peppers, or yellow, or..... |
2 tsp evoo |
1/2 cup chopped onion |
6 oz zucchini, quartered lengthwise and sliced thinly across |
6 oz yellow squash, quartered lengthwise and sliced thinly across |
1/2 tsp fennel seeds |
1/2 tsp dried oregano |
1/2 tsp salt (kosher or sea) |
1 cup cherry tomatoes, halved |
15 oz canned chickpeas, drained and rinsed |
4 oz crumbled feta cheese, ' 1 cup |
3 tbsp tomato paste |
Directions:
1. Preheat oven to 350F, coat a small baking dish with cooking spray.
2. In medium saucepan, bring the broth to a boil, add the couscous, cover and remove from the heat, set aside.
3. Cut the stems and top 1/2 inch off the bell peppers and scoop out the seeds and white membrane.
4. Place peppers upright in a baking dish and roast them for 15 minutes or until they soften, them remove from oven and set aside.
5. In a nonstick skillet, heat the EVOO , add the onion, zucchini, yellow squash, fennel seeds, oregano, and salt, then cook over medium heat for 5 minutes or until vegetables are softened.
6. Remove skillet from heat, stir tomatoes, chickpeas, and tomato paste.
7. With a fork, scrape the couscous into the skillet and toss with the vegetables.
8. Stir in the feta cheese.
9. Fill the peppers with the couscous/vegetable mixture. Place on the coated baking dish, then bake for 15 minutes.
10. Serve immediately.
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