Moroccan Stuffed Peppers

Ingredients:

• 1 cup dried European soldier beans, sorted and rinsed
• 6 cups boiling water
• 1 1/2 cups richly flavored vegetable stock
• 1/4 to 1/2 cup olive oil
• 1 cup uncooked couscous
• 3 Tbsp white wine vinegar
• 1/2 tsp ground cumin
• 1/4 tsp freshly ground black pepper
• 1 tsp grated lemon zest
• 2 medium garlic cloves, finely minced
• 1/2 green bell pepper, finely diced
• 1/2 red bell pepper, finely diced
• 2 slices red onion, finely diced
• 8 large bell peppers of your color choice, whole

Helpful hints: If you can't find European soldier beans, try mail-ordering them from The Bean Bag in Oakland, California () or Dean and Deluca in New York City ().

Substitute small white beans, such as cannellini or navy beans, for the European soldier beans.

For a super-quick supper, use canned beans.
How to Prepare:
1) For the stuffing, place beans in a large saucepan. Pour boiling water over the beans, cover with lid and allow to soak for 1 hr. (Or soak beans overnight in water.)

2) Drain beans, rinse well, then add fresh water to cover by 1". Simmer until tender but not mushy, about 45 minutes. Drain liquid.

3) In a small saucepan, heat vegetable stock with 1 teaspoon oil until simmering. Remove from heat and stir in couscous. Cook and allow to stand for 5 minutes, until broth is absorbed.

4) In a large bowl, whisk together remaining oil, vinegar, cumin, black pepper, lemon zest and garlic. Add diced green and red peppers and onion. Stir in cooled couscous and drained beans, and toss lightly. Set aside.

5) Slice tops off peppers, scoop out insides, and place on platter. Stuff each pepper with bean mixture and serve.