Couscous Stuffed Peppers
Cook time
Total time
Serves: 2
  • For the couscous:
  • 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
  1. Pre-heat the oven to 400 degrees.
  2. Cook the couscous according to package directions.After the couscous has cooked, gently fluff the couscous with a fork and then add all of the remaining ingredients. Stir well and season with additional salt to taste.
  3. Cut the top of each pepper off and then remove the seeds and white membrane inside.
  4. Fill each pepper to the top with the couscous mixture. Add the peppers to a baking dish and pour in about ½ cup of water around the peppers (this will prevent the bottoms from burning).
  5. Bake for 35-40 minutes, or until the peppers become soft.
  6. Let the peppers cool for five minutes and then drizzle with tahini.
Recipe by Orchard Street Kitchen at