Ingredients:

• 3 large red bell peppers
• 1 cup vegetable or chicken broth
• 1 generous pinch saffron
• 1/4 cup golden raisins
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon tomato paste
• 1/4 cup toasted pine nuts
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1-2 cloves garlic, chopped
• 1 cup uncooked whole wheat couscous
• 2 scallions, sliced
• 1 tbsp. chopped fresh jalapeno or serrano pepper
• 1/4 cup coarsely chopped pitted kalamata olives
• salt and black pepper to taste
• 2 ounces feta cheese, crumbled

Method:

1. Cut peppers in half and remove seeds and membranes.
2. Place peppers in a microwave safe dish, cover and cook for 5 minutes.
3. Place peppers cut side up in a baking dish and set aside.
4. Preheat oven to 375F.
5. Heat chicken broth to very hot and stir in the saffron, raisins, coriander, cumin, and tomato paste. Allow to sit for about 10 minutes or so.
6. Heat a nonstick skillet and toast pine nuts until golden, then set aside to cool.
7. Heat olive oil in the same skillet and add onions and garlic, saute until the onions are golden and starting to caramelize.
8. Stir in the chicken broth and bring to a boil.
9. Stir in the couscous, scallions, chopped jalapeno and olives; season to taste with salt and pepper.
10. Remove from heat; cover and allow to sit for five minutes to absorb broth.
11. Remove lid and fluff couscous with a fork, and stir in the toasted pine nuts, then spoon into the cavities of the halved peppers.
12. Top with crumbled feta cheese.
13. Cover the baking dish with foil and bake at 375F for 30 minutes, then remove foil and bake uncovered for 15 minutes more or until feta is lightly browned.

From the kitchen of palatablepastime.com