Roasted Red Peppers With Herbed Israeli Couscous

1. 1

   Preheat oven to 415 F.

2. 2

   Couscous:

3. 3

   Place chicken stock in a medium saucepan and bring to a boil over moderate/ high heat. Once boiling, add couscous and stir to combine. Return to boil, remove from heat and allow standing, covered for 20-25 minutes. Fluff with fork and allow cooling.

4. 4

   Add cooled couscous to a large mixing bowl and season with salt and pepper. Add paprika, shallots, basil, raisins, almonds and shitake mushrooms and mix to combine.

5. 5

   Add lemon juice and then olive oil and toss to coat.

6. 6

   Peppers:

7. 7

   Place cleaned peppers open-side up in a greased baking tray.

8. 8

   Spoon prepared couscous mixture to fill each pepper, pressing mixture down into cavity with spoon.

9. 9

   Bake for 20-25 minutes on centre rack, or until peppers are lightly browned on outside.

10. 10

    Remove from oven and place 1 tbsp crumbled feta on top of each pepper. Return to oven until cheese begins to melt.

11. 11

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.