Stuffed peppers with couscous, veggies and feta

Ingredients-

2 bell peppers

1/4 c of feta cheese

Couscous - 2 cups (I like the Near East brand - toasted Pine nut is my fav)

1 zucchini
1 yellow squash

approx 3 oz Tomato Paste

Garbanzo Beans (approx 1/4 can)
1/4 c Yellow Raisins (optional)

1/4 c Pine nuts (optional)

dash of oregano

fresh basil

Preheat the oven to 400 degrees. Make the couscous according to package instructions. Core the bell peppers by cutting off the top and pulling out all seeds, I like to keep the tops to "top off" the pepper while cooking, but totally optional. Chop both the zucchini and squash in thin round pieces and then again in half.

Toast the pine nuts until brown (a friend once told me not to eat pine nuts raw b/c you can get pine nut fever! I always toast my nuts now, thanks Jen!)

Once the couscous is done cooking, mix it with the sauteed veggies, garbanzo beans, pine nuts, raisins, tomato paste and a dash of salt and pepper. Fill the peppers with the couscous mixture and pop in the oven for approx 25- 30 minutes until the top is a bit brown.

This recipe was delicious! My husband said that it is the feta that makes the recipe. I have to agree...I did forget the raisins (whoops, I even had them right on the counter!) but that is okay...they would have added a bit of sweetness, which I love, but I will add them next time. The pine nuts (my addition) and the basil flavors really came out. So good! AND...I made a little extra for lunch tomorrow (and dumped the rest of the garbanzo beans in with some raisins). I love recipes that can double as lunch the next day. I have a feeling that this may even be better the next day because the flavors will have time to set. I will let you know! Next day...leftovers were delicious!! Will definitely make again!