Ingredients

The following ingredients have 2 Servings
  • 1 bunch kale, large veins removed
  • 1 cup packed basil leaves
  • 6 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1/2 cup parmesan, divided, plus more for topping
  • salt and pepper, to taste
  • 1 cup whole wheat couscous, prepared according to packaged directions
  • 4 large red bell peppers, tops cut off and core removed
  • 1 tomato, cored and diced
  • 1/4 cup kalamata olives, pitted and chopped

Instruction

  • Preheat oven to 375 degrees F.Bring a pot of water to a rolling boil. Add kale leaves and blanche for 1 minute or until bright green. Remove with tongs or a slotted spoon, squeezing out excess water. Place in the bowl of a food processor or blender. Repeat with basil leaves, blanching for 30 seconds.Add olive oil, garlic, and 1/4 cup parmesan to food processor and pulse until smooth. Season to taste with salt and pepper. Toss pesto mixture with couscous until evenly coated. Stir in diced tomatoes, olives, and remaining parmesan.Arrange peppers on a baking sheet. Pack couscous into peppers, filling full to the rim but not overflowing. Top with a sprinkling of parmesan cheese and bake for 10 to 12 minutes or until cheese is melted and starting to brown. Serve warm.