Steps: |
| -Preheat the oven to 350 degrees. |
| -Bring the water to a boil in a small saucepan and then add the butter. |
| -Place the couscous in a large bowl. Pour the boiling water over the couscous and stir it with a spoon. |
| -Cover the top of the bowl with a tight fitting piece of plastic wrap. Let the couscous steam for 15 minutes. |
| -Meanwhile, heat a deep saute pan to medium-high. |
| -Add the oil and saute the onion until translucent. Add the garlic and the squash and saute for 1 minute. |
| -Add the cup of tomatoes and spinach and cook long enough to wilt the spinach. |
| -Remove from the heat and set to the side to cool. |
| -Remove the plastic wrap from the couscous and fluff it with a fork. |
| -Once it is nice and fluffy, fold in your vegetables. |
| -Add the feta, basil, chile flakes, salt and pepper. |
| -Char the peppers briefly on your stovetop burners or a grill to soften them. Remove the tops and pull out all of the seeds. |
| -Stuff the peppers with the couscous and stand upright in a baking dish. |
| -Place the chicken stock, remaining tomatoes and lemon zest into the baking dish for the sauce. |
| -Bake at 350 degrees for 20-30 minutes. |
| -Garnish with almonds to serve. |
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