You Grill Girl: Grilled Stuffed Peppers with Couscous

I just love grilling and this recipe is no exception! Easy to make, perfect for summer, and bikini body friendly! :)

Grilled Stuffed Peppers with Couscous
Grocery List:
Filling
2 cups chicken broth
3 Tbsp extra-virgin olive oil
2 cloves garlic, finely chopped
1/4 tsp salt
2 cups whole-wheat, tomato or regular couscous
1/3 cup dried currants (or raisins)
1 large tomato, diced
12 oz fresh feta cheese, crumbled
4 scallions, thinly sliced
1/2 cup chopped, toasted almonds
1/3 cup chopped fresh mint (dried is fine too)
1 Tbsp chopped fresh oregano (dried here too)
1/2 tsp freshly ground pepper

6 large mixed peppers (red, orange, green, purple and/or yellow)
Olive oil cooking spray

**Serve with: lemon wedges and extra-virgin olive oil for drizzling

How to make it:
1. Filling: Bring broth, 1 Tbsp oil, the garlic and salt to a boil in a large saucepan. Stir in couscous and currants, remove from heat, cover and let stand 5 minutes or until broth is absorbed.

2. Transfer to a large bowl; fluff with a fork. Let cool 5 minutes. Stir in remaining 2 Tbsp oil and the remaining Filling ingredients.

3. While Filling cools, cut peppers in half lengthwise through stems; remove seeds and membranes, keeping stems intact. Cut a thin slice off rounded sides of each half so they won't wobble; coat rounded sides with cooking spray. Put cut sides up on baking sheet.

4. Heat grill. Fill peppers with Filling. Place directly on grill rack, cover grill and cook 12 to 15 minutes until peppers are tender and bottoms are charred in spots. Serve hot or at room temperature.

Nutritional Information
(makes 12 servings)
254cal
13g fat
5g fiber
5 WW points