Sunday, November 15, 2009

Couscous Stuffed Peppers

Couscous Stuffed Peppers

Red Bell Peppers (however many you want)
1 box Parmesan couscous
1 can chickpeas, drained and rinsed
1 package pine nuts, toasted
1/2 cup crumbled feta cheese
1/3 cup parsley, chopped
1 container cherry tomatoes, diced

Slice the top off the peppers and clean out the seeds and veins. Simmer the peppers in a pot of boiling water for 7 -1o minutes until tender (not mushy.) Meanwhile, prepare the couscous according to the package directions. Toss the prepared couscous with chickpeas, pine nuts, feta cheese, parsley and tomatoes. Fill cooked peppers with mixture.

Chad's rating: 9/10
Amy's rating: 10/10

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