Bell Peppers with Couscous, Feta Cheese, and Pine Nuts

Bell Peppers with Couscous, Feta Cheese, and Pine Nuts Who says you need meat to make it a real meal? This recipe originally appeared in Glamour under the headline “Veggie Mains That Satisfy Like Steak,” and it does.

SERVES: 4

INGREDIENTS:

• • 4 to 6 large red or yellow bell peppers
  • ¼ cup pine nuts
  • One 6-ounce package couscous
  • ¼ to ½ cup chopped fresh herbs (any combination of basil, dill, mint, or flat-leaf parsley)
  • ½ cup crumbled feta cheese
  • 1 can chickpeas, drained
  • Olive oil
  • Juice of 1 lemon
  • Salt and freshly ground pepper

INSTRUCTIONS:

1. 1. Bring a large pot of water to a boil. Slice the tops off the peppers; clean out the seeds and veins. Add the tops and bottoms to the pot and boil over high heat for 7 to 10 minutes, or until just tender (not mushy!). Drain (or gently remove from the water with tongs) and immediately plunge into a large bowl of ice water to stop the cooking.
   2. In a small skillet, toast the pine nuts over moderate heat for about 6 minutes, until golden brown. Shake the pan while toasting, to avoid burning the pine nuts. Transfer to a plate and let cool.
   3. Cook the couscous according to package instructions. Transfer the couscous to a bowl and toss with the toasted pine nuts, herbs, feta cheese, and chickpeas. Add 1 to 2 tablespoons olive oil, lemon juice, and salt and pepper to taste.
   4. Fill the peppers with the couscous mixture. Serve.