How to make it

  • Preheat oven to 350F, coat a small baking dish with cooking spray.
  • In medium saucepan, bring the broth to a boil, add the couscous, cover and remove from the heat, set aside.
  • Cut the stems and top 1/2 inch off the bell peppers and scoop out the seeds and white membrane.
  • Place peppers upright in a baking dish and roast them for 15 minutes or until they soften, them remove from oven and set aside.
  • 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.
  • Remove skillet from heat, stir tomatoes, chickpeas, and tomato paste.
  • With a fork, scrape the couscous into the skillet and toss with the vegetables.
  • Stir in the feta cheese.
  • Fill the peppers with the couscous/vegetable mixture. Place on the coated baking dish, then bake for 15 minutes.
  • Serve immediately.

Reviews & Comments 4

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  • alliberries 10 years ago
    Was this review helpful? Yes Flag
    " It was excellent "
    sparow64 ate it and said...
    How did I miss this one??? Hope things are well, missin' you in the park...
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  • greekgirrrl 10 years ago
    Hey, I didn't see these..these look great...will try!
    Was this review helpful? Yes Flag
    " It was excellent "
    legoflamb ate it and said...
    Wonderful. Really like the squash and zucchini. And the fennel seeds too. I actually have a bunch left over from another recipe ... hmmmm.
    Was this review helpful? Yes Flag

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