Ingredients
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1 (5.9 oz) box couscous
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2 red bell peppers
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6 sundried tomatoes in oil
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1 (2.25 oz) pkg pine nuts
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1 tsp ground cumin
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2 tbsp lemon juice
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½ cup shredded mozzarella cheese
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4 green onions
Steps
1
Preheat the oven to 400°F. Prepare couscous according to package directions.
2
Meanwhile, halve the peppers and remove the seeds. Strain the tomatoes, reserving 2 tbsp oil. On a foil-lined baking sheet, drizzle ½ tbsp of the tomato oil. Place peppers cut-side-down and drizzle with another ½ tbsp tomato oil. Bake 15 min., or until tender.
3
While the peppers cook, toast the pine nuts in a dry skillet for 3 min., or until golden brown, then transfer to a plate to cool.
4
Slice the sundried tomatoes into thin strips. In a bowl, mix into cooked couscous with the pine nuts, cumin, lemon juice, and remaining tomato oil. Season with salt (in moderation) and pepper.
5
Carefully remove peppers from the oven and flip so they are facing cut-side-up. Spoon couscous mixture into each pepper and top with mozzarella cheese. Bake for about 5 min., or until cheese has melted. Meanwhile, slice the green onions. When peppers have finished baking, remove from oven, garnish with onion, and serve.
