Stuffed Pointed Peppers with Couscous

For stuffed pointed peppers with couscous, first bring the water to a boil and pour it over the couscous. Let it swell for about 5 minutes (or according to the package instructions).

In the meantime, roughly chop the pine nuts and toast them without fat until they are fragrant. Finely chop the herbs. Coarsely chop the olives. Halve the pointed peppers and remove the seeds.

Preheat the oven to 180 °C. Grease an ovenproof dish.

When the couscous has absorbed the water, add lemon juice, pine nuts, herbs and olives. Crumble in the feta. Mix everything well and season with the spices.

Fill the couscous mixture into the pointed pepper halves. Carefully place them close to each other in the mold and put them in the oven for 15-20 minutes. The stuffed pointed peppers with couscous are ready when the bell pepper halves are soft.

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