Stuffed Bell Peppers
by Java HemmatCategory
Lunch
Servings
2
Prep Time
15 minutes
Cook Time
7-10 minutes
Author:
Javaneh Hemmat
Ingredients
-
1 cup couscous
-
1 1/2 cup water
-
Salt and pepper to taste
-
1 Raw Bell peppers; stemmed and seeded
-
1 Persian Cucumber, diced
-
1 Tomato; diced
-
1 Lemon; freshly squeezed
-
2 Tablespoons of Extra Virgin Olive Oil
-
A handful of chopped parsley
-
2 Tablespoon of Hummus Chick Classic
-
Avocado slices
Directions
In a small saucepan, bring the water to boil. Add couscous, stir once, and remove from the heat and let it sit for 7-10 minutes. Then, with a fork, fluff the couscous and set aside.
In a medium sized bowl, add the couscous, cucumber, tomato, lemon juice, parsley, extra virgin olive oil, season with salt and pepper, and toss till all ingredients are combined.
Scoop the mixture in each pepper, top off with hummus and avocados!
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