The Stuffed Greek From The Sunflower Society
1 ½ cup vegetable broth or tomato juice
1 cup whole wheat couscous
4 red, yellow, or green peppers salt to taste
2 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon sunflower oil
1 teaspoon dried oregano
½ cup finely chopped red onion
¼ cup chopped black olives
2 cups chopped watercress or flat-leaf parsley
½ cup finely crumbled feta cheese
¼ cup toasted sunflower kernels
Heat broth to boiling in a medium saucepan; remove from heat, stir in couscous, cover and leave for 10 minutes. Fluff couscous with a fork and leave uncovered to cool. Meanwhile, preheat oven to 375 degrees F.
Fill a large pot half full of water and bring to a boil. Cut tops from peppers, remove seeds and membranes and then immerse into boiling water. Cook, covered, for 4-5 minutes until just tender. Coat 4 custard cups with oil and stand a pepper upright in each. Sprinkle inside of peppers with salt, if desired.
In a small bowl, combine vinegar, water, oil, ¼ teaspoon salt and oregano; mix well. Pour over couscous and stir in along with the onion, olives, watercress, feta and sunflower kernels.
Fill peppers, packing lightly. Place custard cups in an 8 or 9-inch cake pan and bake about 15 minutes or until heated through. Just before serving, quickly reheat remaining couscous. On individual serving dishes or on one platter, place the baked peppers on a bed of reheated couscous.