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
Heat oven to 400°F.
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.
Toss together the couscous, parsley, green onions, olives, dates, 2 tablespoons olive oil, and season with salt and pepper.
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.
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.
Plate and ladle each with some sauce as well as a sprinkling of parsley and green onion.