Vegetable Stuffed Bell Peppers with Couscous

Instructions

1. Prepare the peppers
   Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Stand the peppers in a baking dish that holds them snugly. Brush the outsides lightly with 1 tablespoon olive oil.
2. Cook the couscous
   Bring vegetable broth to a boil in a small pot. Remove from heat, add couscous, stir, cover, and let stand for 5 minutes. Fluff with a fork when done and transfer to a large mixing bowl.
3. Prepare the filling
   Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant. Add zucchini and cook for another 3-4 minutes until slightly softened. Add cherry tomatoes and cook for 2 minutes more.
4. Combine the stuffing
   Add the vegetable mixture to the couscous. Stir in the chickpeas, kalamata olives, feta cheese, parsley, and oregano. Season with salt and pepper to taste. Mix well to combine all ingredients.
5. Stuff and bake
   Generously fill each bell pepper with the couscous mixture, pressing down gently as you fill. Pour 1/4 cup water into the bottom of the baking dish. Cover with foil and bake for 25 minutes.
6. Finish and serve
   Remove foil, sprinkle additional feta cheese on top of each pepper, and bake uncovered for an additional 10 minutes until peppers are tender and tops are lightly browned. Let rest for 5 minutes before serving.