Und morgen gibt's:

Margrit                                                                                                                  

COUSCOUS AND FETA-STUFFED PEPPERS

Preheat oven.
Coat a small baking dish with cooking spray.
Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes.
Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready. 
Heat oil in a nonstick skillet.
Add zucchini, yellow squash, fennel seeds, oregano, and salt. 
Cook, stirring frequently, for 5 minutes or until vegetables are softened. 
Remove from heat and stir in the tomatoes and chickpeas. 
Using a fork, scrape couscous into the skillet and toss with the vegetables.
Stir in the crumbled feta. 
Fill peppers with the couscous mixture.
Bake 15 minutes. 
Serve immediately.