Veggie Couscous Stuffed Peppers

If you're a veggie lover like me, you'll love this one...
If you like olives they would be good in here also, and extra pretty topped with some toasted pine nuts. The recipe calls for boiling the peppers, but I would prefer to either roast or steam them.

Makes 4 peppers plus extra filling or 6 regular sized peppers

• 1 1/4 cups fat-free chicken or vegetable broth
• 2/3 cup couscous
• 4 large bell peppers, mixed colors
• 2 tsp olive oil
• 1/2 cup chopped onion
• 6 oz zucchini, quartered lengthwise then sliced across thinly
• 6 oz yellow squash, quartered lengthwise then sliced across thinly
• 1/2 tsp fennel seeds
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1 cup cherry tomatoes, cut in half
• 15 oz canned chickpeas, drained and rinsed
• 4 oz crumbled feta cheese (about 1 cup)

Preheat oven to 350°F F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes. Serve immediately.
Self Magazine September 2000