10-12 baby zucchini (or 1 large zucchini or squash), sliced into half-inch medallions
2 cups whole wheat couscous (Trader Joe's)
2 cups organic low sodium vegetable broth
2 large tomatoes, seeded, small dice
1/2 to 3/4 cup freshly grated parmigiano reggiano
6 bell peppers, assorted colors
Extra virgin olive oil
Dried basil
Salt and pepper
Hot water
Instructions
Preheat oven to 400. Add 1-2 tablespoons EVOO to a skillet and preheat on medium to medium-high. When the pan is hot, add onions and saute 5 minutes until they start to soften. Season with dried basil, salt and pepper. Using a microplane (or garlic press), grate garlic into the onions. Add zucchini and continue to saute until the onions are translucent and starting to caramelize and the zucchini is softened (another 5-8 minutes).
Meanwhile, put vegetable stock, 1 teaspoon EVOO, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon dried basil into a pot and bring to a boil. Remove from heat, stir in couscous and cover tightly. Let steam for 5 minutes.
Fluff couscous with a fork and transfer to a large mixing bowl. Add tomatoes and sauteed onions and zucchini. Grate in parmesan and stir to combine.
Slice off the tops of the peppers and carefully remove the ribs and seeds (discard tops). Place them upright in a 9x13 glass baking dish. You want the peppers to sit up straight so slice a thin layer off the bottom to even out if necessary. Stuff the peppers with the couscous mixture. Grate some parmesan on the tops of each pepper and drizzle with olive oil. Fill the baking dish with hot water to 3/4 of an inch. Bake at 400 for 55-60 minutes, until the peppers are soft and the filling is hot and golden brown on top. Check at 30 minutes; if filling is getting too browned cover with foil for the remaining cooking time.
Serving
Suggestions
A delicious side dish but definitely hearty enough for a vegetarian entree.
Originally Submitted
12/6/2010
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