Mediterranean Stuffed Bell Peppers with Herb Couscous and Greek Salad

Preheat oven to 375°F (190°C).

Wash 4 large bell peppers, cut off the tops, and remove seeds and membranes. Set aside.

In a medium saucepan, bring 1.5 cups vegetable broth to a boil.

Add 1 cup couscous to the boiling broth, stir once, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.

Wash and dice 1 medium zucchini into small cubes.

Peel and finely dice 1/2 medium red onion (reserve the other half for the salad).

Peel and mince 3 garlic cloves.

Drain and rinse 1 can of chickpeas.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until softened.

Add minced garlic and cook for 30 seconds until fragrant.

Add diced zucchini and cook for 4-5 minutes until slightly tender.

Stir in chickpeas, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes.

Remove from heat and combine with the cooked couscous in a large bowl.

Wash, dry, and finely chop 1/4 cup fresh parsley and 2 tablespoons fresh mint. Add to the couscous mixture.

Crumble 4 ounces of feta cheese and fold into the mixture, reserving 2 ounces for topping.

Zest and juice the lemon. Add lemon zest and 1 tablespoon lemon juice to the couscous mixture, stirring to combine.

Stuff each bell pepper with the couscous mixture and place upright in a baking dish.

Pour 1/4 cup water into the bottom of the baking dish. Cover with foil and bake for 25 minutes.

Remove foil and bake for an additional 10 minutes until peppers are tender and tops are lightly browned.

While peppers are baking, prepare the Greek salad. Wash and halve 2 cups cherry tomatoes.

Wash, peel if desired, and dice 1 medium cucumber.

Peel and thinly slice remaining 1/2 red onion.

Drain and roughly chop 1/3 cup kalamata olives.

In a large bowl, combine tomatoes, cucumber, red onion slices, and olives.

In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons red wine vinegar, remaining 1 tablespoon lemon juice, 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.

Pour the dressing over the salad and toss gently to combine.

Sprinkle remaining 2 ounces crumbled feta cheese and 2 tablespoons chopped fresh mint over the salad.

When peppers are done, remove from oven and let rest for 5 minutes. Serve each stuffed pepper with a portion of Greek salad on the side.