Moroccan Spiced Ground Beef Stuffed Bell Peppers with Citrus Couscous and Romaine Salad

Preheat oven to 375°F (190°C).

Wash bell peppers, cut off the tops and remove seeds and membranes. Set aside.

Peel and finely dice the yellow onion. Peel and mince the 3 garlic cloves.

Zest the orange and lemon. Juice half of each fruit and reserve the juice separately.

Wash and chop the fresh mint and parsley.

In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the ground beef to the skillet. Break it up with a wooden spoon and cook for 5-7 minutes until browned.

Add 1 tsp cumin, 0.5 tsp coriander, 0.25 tsp cinnamon, and 0.5 tsp paprika to the beef. Stir to combine and cook for 1 minute to bloom the spices.

Add 0.25 cup of chicken broth to the skillet, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until most of the liquid has evaporated.

Remove from heat and stir in 2 tbsp each of the chopped mint and parsley, 1 tsp orange zest, and 0.5 tsp salt. Mix well.

Place the prepared bell peppers in a baking dish. Fill each pepper with the beef mixture.

Pour 0.25 cup of chicken broth into the bottom of the baking dish.

Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender.

While the peppers are baking, prepare the couscous: Bring the remaining 0.5 cup chicken broth to a boil in a small saucepan.

Remove the broth from heat, add 0.75 cup couscous, cover, and let sit for 5 minutes.

Fluff the couscous with a fork, then stir in 1 tbsp olive oil, 1 tbsp orange juice, 1 tbsp lemon juice, remaining orange zest, 1 tbsp each of chopped mint and parsley, 0.25 tsp salt, and 0.25 tsp black pepper.

Toast 2 tbsp pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden brown. Set aside.

For the salad: Wash and chop the romaine lettuce. Wash and halve the cherry tomatoes. Peel and dice the cucumber.

In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp lemon juice, 0.25 tsp salt, and 0.25 tsp black pepper for the salad dressing.

In a large bowl, combine the chopped romaine, tomatoes, and cucumber. Toss with the dressing just before serving.

When the stuffed peppers are done, remove from the oven and let rest for 5 minutes.

Serve each person 1-1.5 stuffed peppers alongside the citrus couscous and romaine salad. Garnish with the toasted pine nuts and any remaining fresh herbs.