couscous and feta-stuffed peppers
Couscous and Feta-Stuffed Peppers
Adapted from Epicurious
Vegetable-oil cooking spray
1 1/4 cups chicken or vegetable broth
2/3 cup couscous
4 large bell peppers, mixed colors
2 teaspoons olive oil
1/2 cup chopped onion
6 ounce zucchini, quartered lengthwise then sliced across thinly
6 ounce yellow squash, quartered lengthwise then sliced across thinly
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp salt
1 cup cherry tomatoes, cut in half
15 ounces canned chickpeas, drained and rinsed
4 ounces crumbled feta cheese (about 1 cup)
3 tablespoons tomato paste
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. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes*, then drain them upside down. 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. Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes. Serve immediately.
* A reviewer noted that they skipped this step, and the extra dishes, by pre-roasting the peppers until they were soft, then stuffing them and finishing up the baking time. I didn’t do it this way, but am sure it would work.
Pickled Red Onions
Adapted from Epicurious
2 red onions, sliced
1 cup cider vinegar
1 teaspoon salt
Blanch* 2 sliced red onions in a small saucepan of boiling water to cover for 1 minute and drain in a colander. Then return them to the pan and add a cup of cider vinegar, a teaspoon of salt, and just enough cold water to barely cover the onions. Bring to a boil over high heat and simmer the onions 1 minute. Transfer the onions and brine to a glass jar and chill. The onions will turn the color of a pink piñata and will get crisp as they cool. They’ll keep for weeks in the refrigerator.
* If you want to retain more of an onion-y flavor, you might want to skip this step. Next time I will and see if it works the same.
couscous and feta-stuffed peppers was originally published on smittenkitchen.com
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