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Mediterranean Couscous Stuffed Peppers

Stella Star Ingredient: Marcona Almonds


  • 1 cup chicken broth
  • 2 teaspoons ground cumin
  • 1/8 teaspoon ground cinnamon
  • 3/4 cup couscous
  • 3 tablespoons parsley, finely chopped, plus more for garnish
  • 2 green onions, thinly sliced, plus more for garnish
  • 1 cup crumbled feta cheese
  • 1/3 cup Kalamata olives, pitted and chopped
  • 1/4 cup olive oil
  • 2 red bell peppers sliced in half horizontally, ribs and seeds removed
  • Red pepper sauce:
  • 1 (12 ounces) jar roasted red peppers, drained
  • 1/3 cup extra-virgin olive oil
  • Juice of 1 lemon
  • ¼ cup marcona almonds
  • 1 clove garlic, peeled
  • Kosher salt and freshly ground black pepper


  1. Heat oven to 400°F.
  2. Bring chicken broth, cumin and cinnamon to a boil in a small saucepan. Stir in couscous, cover with a lid, and remove the pan from the heat. Let sit for 5 minutes. Remove lid and fluff with a fork. Add to a large bowl and cool to room temperature.
  3. Toss together the couscous, parsley, green onions, olives, dates, 2 tablespoons olive oil, and season with salt and pepper.
  4. Place peppers in a 13x9 baking dish. Drizzle with remaining olive oil and season with salt and pepper. Fill the peppers with couscous mixture. Add about 1/2 inch of hot water and cover with foil. Roast for 30 minutes.
  5. Meanwhile, make the pepper sauce. Add red peppers, olive oil, almonds, garlic, salt and pepper to a food processor and blend until smooth. Add more olive oil if needed to smooth it out.
  6. Plate and ladle each with some sauce as well as a sprinkling of parsley and green onion.