Israeli couscous, zesty lemon, and tangy
feta cheese mix with the flavors of lamb
to create a satisfying, well-rounded meal.
Makes
Makes 6 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Preheat oven to 400°.
Cut 1 inch off top of stem end of
each bell pepper; discard seeds and
membranes. Place peppers, cut side
up, in a 2-quart baking dish. Arrange
tops around peppers. Drizzle
peppers with 1 tablespoon oil, and
sprinkle with ¼ teaspoon salt.
Bake for 20 minutes. Leave oven on.
Heat remaining 1 tablespoon oil in
a medium skillet over medium heat.
Add lamb and remaining ½ teaspoon
salt; cook, stirring occasionally, for
3 minutes. Add garlic and garam
masala; cook, stirring occasionally,
until lamb is no longer pink, about
2 minutes. Transfer lamb mixture to a
medium bowl. Add cooked couscous,
feta, asparagus, dill, and lemon juice,
stirring until combined. Spoon lamb
mixture into peppers, pressing gently
to compact filling. Cover with tops.
Bake for 20 minutes.
