Mediterranean Couscous Stuffed Peppers

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Prepare the couscous according to package instructions using the vegetable broth instead of water for added flavor. Set aside.

3. 3

   Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and set them in a baking dish.

4. 4

   In a skillet over medium heat, toast the pine nuts until golden, then set aside.

5. 5

   In the same skillet, heat 1 tablespoon of olive oil and sauté the chopped onion and minced garlic until translucent.

6. 6

   Add the spinach to the skillet and cook until just wilted. Season with cumin, coriander, salt, and black pepper.

7. 7

   Combine the cooked couscous with the sautéed vegetables, toasted pine nuts, raisins, and crumbled feta cheese. Mix well.

8. 8

   Stuff each bell pepper with the couscous mixture, pressing down gently to fill them completely.

9. 9

   Replace the tops of the peppers, and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.

10. 10

    Serve the stuffed peppers warm, optionally with a drizzle of olive oil or a sprinkle of feta cheese on top.