I love tasting new recipes, but presentation is really what draws me in! If you are looking to add a new, decorative, healthy and delicious side dish to your Thanksgiving table, consider this recipe. Bell peppers are full of Vitamin C and help to keep your immune system strong, while the chickpeas (garbanzo beans) and couscous make this dish satisfying with a boost of protein. My best wishes for a day filled with nourishing food, warmth, love, joy and gratitude. Giving thanks!
COUSCOUS AND CHICKPEA STUFFED PEPPERS adapted from Reader’s Digest recipes
ingredients
- 6 large bell peppers (a variety of colors)
- 1 tablespoon grape seed oil
- 1 small zucchini, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh-squeezed lemon juice
- 2 cups cooked couscous
- 1 can (15 ounces) organic chickpeas, drained and rinsed
- 1 ripe tomato, chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
directions
1. Slice tops off peppers to make lids. Scoop out membranes and seeds and discard. In large saucepan of lightly salted boiling water, simmer peppers and lids covered, 5 minutes. Drain.
2. Preheat oven to 350°F.
3. Heat oil in medium saucepan over medium heat. Add zucchini and garlic. Saute 2 minutes. Stir in lemon juice. Cook 1 minute and remove from heat. Stir in couscous, chickpeas, tomato, oregano, and pepper. Stir in cheese. Fill each pepper with couscous mixture. Place upright in shallow baking dish. Cover with pepper tops.
4. Bake just until filling is heated through, about 20 minutes.
“Better keep yourself clean and bright; you are the window through which you must see the world.” – George Bernard Shaw
Be Well ~Meg @REJOOVwithMeg
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