Stuffed Peppers with Couscous and Black Beans

Ingredients

• 4bell peppers washed, seeded and halved lengthwise
• 1cupcous cous
• 1canblack beans drained and rinsed
• 1mediumonion diced
• 3 clovesgarlic minced
• 1/2cupblack olives minced
• 1tsptumeric powder
• 1tsppaprika
• 1/2tspcumin
• 1tbspfresh lemon juice
• 1cupwater

Instructions

1. Boil 1 cup of water in a small pot for the cous cous.
2. Once the water boils, remove from heat and add the cous cous.
3. Stir the mixture and cover for 5 minutes.
4. After 5 minutes, stir the cous cous again to fluff.
5. In a medium skillet, heat the olive oil on a low to medium temperature.
6. Add the onion and garlic to saute for approximately 6 minutes, or until the onion is slightly translucent.
7. Stir in the black beans, corn, tumeric, paprika, and cumin and cook for another 3-5 minutes.
8. Add the black bean mixture and olives to the cous cous and stir.
9. Preheat the oven to 350 degrees.
10. Pour a very thin layer of water on the bottom of baking dish.
11. Spoon cous cous and black bean mixture into the bell pepper halves and place them into the baking dish.
12. Cover the baking dish with aluminum foil and bake for 45 minutes.

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