D and I try to only eat meat once a week or so, which means we're always on the lookout for good vegetarian entrees. I got this recipe from my hetero life-partner Amy (she used to make them all the time when we lived together), and they're pretty much amazing.
1 1/4 cups chicken or vegetable broth
2/3 cup couscous
4 large bell peppers (I use red because they're my favorite, but you could use any color)
2 tsp olive oil
1/2 cup chopped onion
1 small zucchini, quartered
1 cup cherry tomatoes, cut in half
15 oz can chickpeas, drained and rinsed
4 oz (about 1 cup) crumbled feta
3 tablespoons tomato paste
Preheat oven to 350F. Coat a small baking dish with cooking spray. Bring the broth 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 skillet. Add onion, zucchini, 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, fluff and then scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill the peppers with the couscous mixture and bake 15 minutes. Serve immediately.
The filling is so delicious that sometimes I make only that, and don't bother with the bell peppers (especially when they're not in season). I've had better luck with block feta that I then crumble myself; it seems to have more flavor. Also, the tomato paste is key so don't skip it. Enjoy!
Anyone have a vegetarian entree that I simply must try?