📖 Instructions

1. First things first, let's get that oven preheating to 375°F (190°C). This ensures the peppers cook evenly and the flavors meld together beautifully. Trust me; you dont want to skip this step, or you’ll be waiting forever for them to cook. I remember one time I forgot to preheat the oven, and it added like, an extra 20 minutes to the cook time!
2. While the oven is warming up, let’s get to work on those peppers. Carefully slice each bell pepper in half lengthwise through the stem, and remove the seeds and membranes. You want to create a nice little boat for all that delicious filling. A little tip: if the peppers are wobbly, slice a thin piece off the bottom so they sit flat. It just makes everything easier, y'know?
3. Now, give those pepper halves a quick drizzle with 1 tablespoon of olive oil and season them with a pinch of salt and pepper. Place them cut-side up on a baking sheet. This will help them soften up a bit while the couscous cooks. Trust me, roasting the peppers makes a big difference in flavor.
4. Time for the couscous! Cook the Israeli couscous according to the package directions. Usually, this involves boiling it in vegetable broth (or water) until it's tender and the liquid is absorbed. Once it’s cooked, fluff it with a fork and set it aside. Okay, I always add a tiny bit of butter to my couscous while it's cooking because, well, butter makes everything better! But that's totally optional.
5. While the couscous is cooking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until it's softened and translucent, about 5 minutes. Then, throw in the minced garlic and cook for another minute until it’s fragrant. Be careful not to burn the garlic, or it'll taste bitter!
6. Add the diced tomatoes, chickpeas, raisins, chopped cilantro, and harissa paste to the skillet. Stir everything together and cook for about 5 minutes, allowing the flavors to meld. The kitchen should be smelling pretty amazing right about now!
7. Now, take that cooked couscous and add it to the skillet with the vegetable mixture. Mix well to combine all the ingredients. Season with salt and pepper to taste. Give it a good taste test and adjust the seasonings as needed. Maybe a little extra harissa if you're feeling brave?
8. Stuff each bell pepper half with the couscous mixture, packing it in nicely. Don’t be shy; load them up! If you have any leftover filling, just spoon it around the peppers on the baking sheet.
9. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is heated through. The tops of the peppers should be slightly browned and caramelized. I like to broil them for the last minute or two to get a little extra color, but watch them closely so they don't burn!
10. Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with a sprinkle of fresh cilantro or a dollop of plain yogurt, if desired. Serve warm and enjoy! I think you’ll absolutely love these - so go get baking!