Stuffed Peppers with Moroccan Couscous

Ingredients

Instructions

1. 1

   Preheat oven to 375º F

2. 2

   Coat a small baking dish with cooking spray. Cook the couscous according to package directions using chicken stock.

3. 3

   Bring a large pot of water to a boil. Cut the stems and top half-inch off of the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down. Alternatively, coat the peppers lightly with olive oil and bake in the baking dish for 20 minutes, until they become soft and they begin to brown.

4. 4

   Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel pollen, oregano, and Kosher salt. Cook, frequently stirring, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes. Serve immediately.