Stuffed peppers with couscous , pine nuts, feta, kalamata olives, green onions and carrots.
Easy and delicious hot or at room temperature. My favorite kind of (not) recipe. I bring these to potlucks and they are always a hit. Think they'd be really cute using smaller peppers too.
The only important measurement is one to one couscous to water. Everything else you add to taste. I've made these with different combinations including cilantro, dates and tomatoes.
I used 3 large sweet peppers-orange, red and yellow. Parboil whole peppers for about 5 minutes and set aside to cool. Slice in half and seed. Put one cup couscous in a bowl. In a small pot, bring to boil one cup water, one minced garlic clove and one tablespoon butter. Add to couscous and let sit until absorbed. Add one bunch green onions finely chopped, a large hand full of toasted pine nuts, about 1/4 cup chopped kalamata olives, 2 finely chopped carrots and crumbled feta to your liking. Salt and pepper to taste and gently stuff the peppers. I put feta on top too. Pop into a 350F oven for 30 minutes or until the peppers are soft and feta is browned.