Sharer Alice Richardson created this recipe to serve with pan-roasted haddock (get the haddock portion of the recipe on her blog, The Clean Food Club).
3 large bell peppers
1 medium Onion
1 cup cherry tomatoes (or larger tomatoes cut into wedges)
1/2 cup feta cheese
1 cup of uncooked couscous
1 15 oz. can of garbanzo beans, drained
2 tbsp Olive Oil
Slice 2 bell peppers in half, scoop out the seeds and membrane.
Medium dice the remaining bell pepper and onion.
If using cherry tomatoes cut them half.
Crumble the feta.
Make couscous according to package directions.
While the couscous cooks, bring a large pot of water to boil. Drop the bell pepper halves into the water and boil for 5 minutes. Drain cut-side down, then arrange in a baking dish.
Heat 2 tbsp olive oil in a large non-stick skillet over medium high heat. Add the diced onion and bell pepper, salt and pepper to taste, and cook for 2 minutes. Add tomatoes and garbanzo beans and cook for 1 more minute. Remove from heat and stir in cooked couscous and feta, salt and pepper to taste.
Scoop the couscous into the cut bell peppers. Place baking dish in oven and bake for 15 minutes. Serve as a side dish.