Chocolate covered pretzels? Delish.
Sweet and salty granola bars? I could live off ’em.
Anything sea salt and caramel-flavored? Yes, please!
Turns out the combination works great even outside the realm of snacks and desserts, like in this vegetarian main dish recipe: Couscous and Feta Stuffed Peppers. The saltiness of the feta cheese is complemented by the sweetness of the dried apricots.
At 45 minutes, the cook time is pretty significant for a weeknight meal, so I usually cook the couscous and mix it with the other fillings the night before. Then I just have to stuff the peppers and pop them in the oven the day of.
Also, depending on the size of your peppers, you might have leftovers of the couscous mixture. I love it on top of baby spinach for lunch the next day!
Couscous and Feta Stuffed Peppers Tweet this recipe!
Serves 4 (serving size = two bell pepper halves)
4 bell peppers (any color is fine, we like red the best)
1.3 cups couscous, dry
4 green onions, sliced
0.75 cup crumbed feta cheese
0.5 cup chopped dried apricots
1 (15 oz) can chickpeas, rinsed and drained
1 tsp. dried oregano
salt and pepper, to taste
1. Preheat oven to 375.
2. Cook couscous—Bring 2 cups of water to a boil in a small saucepan. Remove from heat and stir in couscous. Cover and let sit for 5 minutes, then fluff with a fork.
3. Meanwhile, hollow out the bell peppers either by cutting off the tops or by slicing in half length-wise. Remove the seeds and place on a baking sheet.
4. In a medium bowl, mix together the cooked couscous, chickpeas, green onions, feta, apricots, oregano, salt and pepper.
5. Spoon mixture into the peppers, then lightly cover the entire baking sheet with aluminum foil.
6. Bake for 45 minutes, until peppers are tender.