Couscous Stuffed Peppers

Couscous studded with olives, feta, tomatoes and pine nuts is stuffed into sweet red bell peppers and drizzled with tahini, resulting in an elegant vegetarian meal.

⅓ cup dry couscous
1 tablespoon olive oil
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
½ teaspoon cumin
½ teaspoon smoked paprika
⅓ cup sliced olives
½ cup sliced cherry tomatoes
⅓ cup crumbled feta
2 tablespoons toasted pine nuts
2 large red bell peppers (pick peppers that have an even base so that they stand upright)
About 2 tablespoons tahini

View the full recipe at Orchard Street Kitchen →