4 bell peppers extra-large, mixed colors or 5 large
2 teaspoons olive oil
1/2 cup, chopped onion
6 oz, quartered lengthwise then sliced across thinly zucchini
6 oz, quartered lengthwise then sliced across thinly yellow squash
1/2 teaspoons fennel seeds
1/2 teaspoons dried oregano
1/2 teaspoons salt
1 cup cherry tomatoes cut in half
15 oz canned chickpeas drained and rinsed
4 oz feta cheese crumbled (about 1 cup)
3 tablespoons tomato paste
Equipment
oven
saucepan
baking dish
nonstick skillet
Directions
Preheat oven to 350°F. Coat a small baking dish with cooking spray.
Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat.
Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready.
Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste.
Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta.
Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.