Ingredients
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vegetable oil cooking spray
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1 1/4 cups vegetable broth
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2/3 cup couscous
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2 teaspoons olive oil
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1/2 cup chopped onion
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6 ounces zucchini, quartered lengthwise then sliced across thinly
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6 ounces yellow squash, quartered lengthwise then sliced across thinly
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1 teaspoon fennel seed
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1 teaspoon dried oregano
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1 teaspoon salt
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15 ounces chickpeas, drained and rinsed
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4 ounces crumbled feta cheese (about 1 cup)
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6 large bell peppers, mixed colors
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1 cup plum tomato, diced
Instructions
- Pre-heat oven to 350°F Coat a 9x13 baking dish with cooking spray.
- Bring a large pot of water to a boil. Cut the stems out of the bell peppers and cut them in half lengthwise. Scoop out all the seeds and membranes. Boil the prepared peppers for 5 minutes. Using a slotted spoon remove them from water and let them drain cut side down.
- Bring the broth to boil in a saucepan and add the couscous. Cover the pan and remove it from the heat.
- Heat the oil in a large nonstick skillet. Cook the onion, zucchini, yellow squash, fennel seeds, oregano, and salt for about 5 minutes or until the vegetables start to soften.
- Remove skillet from heat and add the tomatoes and chickpeas. Fluff the couscous with a fork and add it to the skillet, mixing it with the vegetables. Stir in the crumbled feta.
- Arrange the peppers in the baking dish cut sides up (like little boats)and fill them with the couscous/vegetable mixture. (The filling will be heaping unless your peppers are very large.).
- Bake 15 minutes. Serve immediately.