Did you know that couscous offers many health and nutritional benefits? Couscous is a processed grain made from semolina that can help lower your risk of heart disease and cancer, and boost your immune system. It is also a good source of protein and easy to prepare, as demonstrated in the recipe below.  

For those interested in vegan-friendly and vegetarian recipes, these spiced couscous-stuffed peppers will be sure to check all the boxes. This Mediterranean dish is packed with protein and can be drizzled with fresh cucumber yogurt sauce for an extra kick of flavor.  

Spiced Couscous-Stuffed Peppers  

Ingredients 

• Olive oil for coating 

• 1/2 cup brown lentils, rinsed and drained 

• 1/2 cup fine couscous 

• 1/2 teaspoon salt, divided 

• 1 (7-ounce) jar oil-packed julienned sun-dried tomatoes, oil reserved 

• 1/2 cup slivered almonds 

• 1/3 cup crumbled feta cheese 

• 4 green onions (whites and greens), chopped 

• 2 cloves garlic, minced 

• 1 teaspoon ground cumin 

• 1 teaspoon dried thyme 

• 1/2 teaspoon ground pepper, divided 

• 4 bell peppers, halved lengthwise and seeded 

Directions 

Preheat the oven to 375°F. Coat a 9-by-13-inch baking dish with oil. 

In a large saucepan, bring 1 1/2 cups of water to a boil over high heat. Add the lentils and return to a boil. Reduce the heat to medium-low, cover the saucepan with a lid, and cook for 15 minutes. 

Add the couscous and 1/4 teaspoon of the salt to the lentils, cover the saucepan once more, and cook, allowing the couscous to absorb all of the remaining liquid and become plump, for about 10 minutes. Remove the saucepan from the heat and rest, covered, for 5 minutes longer. Fluff the mixture with a fork. 

Add the tomatoes and 2 tablespoons of the reserved tomato oil along with the almonds, feta, green onions, garlic, cumin, thyme, the remaining 1/4 teaspoon of salt, and the pepper. Using the fork, stir to combine. 

Arrange the bell peppers cut-side up in the prepared baking dish. It’s OK if they look crowded—the peppers will shrink as they roast. Divide the lentil-couscous stuffing between the 8 bell-pepper boats. 

Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue to bake the peppers, uncovered, until tender, 10 to 15 minutes longer. 

Source: Eating Well