Over the last few weeks I've been smitten with 'The Smitten Kitchen' the creation of Deb Perelman. A passionate and talented cook with no formal training, she's shared her love for food with the whole world by creating an immensely popular blog that is filled to the brim with culinary delights. I recently purchased two copies of her book. One for me and one my sister who is a great foodie and the person who is responsible for introducing me to Debs blog in the first place.

I've been working my way through her recipes both online and in her book and I recently tried this vegeterian dish, after eyeing some beautiful red capsicums (red Peppers) in the fruit and veggie store. Whilst the recipe is for stuffed capsicums I think it would work really well for eggplants instead. (Just in case you don't like capsicums). 

Couscous & Feta Stuffed Capsicums

• 1 1/4 cups chicken or vegetable stock
• 2/3 cup couscous
• 4 extra-large or 5 large bell peppers, mixed colors
• 2 tsp olive oil
• 1/2 cup finely chopped onion
• 6 oz zucchini, quartered lengthwise then sliced across thinly
• 1/2 tsp fennel seeds
• 1/2 tsp salt
• 1 cup cherry tomatoes, cut in half
• 1 can of organic  chickpeas, drained and rinsed
• 1 cup crumbled feta cheese
• 3 tablespoons tomato paste

Preheat oven to 200°C. Coat a small baking dish with cooking spray.

Bring the stock to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat.

Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes.

Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready.

Heat oil in a nonstick saucepan. Add onion, zucchini, fennel seeds and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste.

Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta.

Fill peppers with the couscous mixture.

Bake 15 minutes. Serve immediately.