feta, spinich and couscous stuffed peppers

Saute onion and garlic in EVOO until tender. Then add spinach ( I usually use 2 large bags of fresh spinach)
till this reduces. When cooked remove from heat and set aside.
Meanwhile pour chicken broth into a pot and add adobo, thyme, salt and pepper and bring to a boil. When the broth is boiling add the 4 cups of couscous, boil for 2 minutes then reduce heat and simmer till done. About 8 minutes or so.

Chop up a bunch of fresh basil and add to your sautéed spinach mixture.

In a large pot or bowl mix together, cooked spinach, cooked couscous, feta and raisins.

Cut off the tops of 8 large red, green, or yellow peppers, remove the insides and wash.

Stuff each pepper with the mixture and put in a shallow baking dish.

Bake on 350 degrees for about 40 minutes.

You may cook the couscous in water and this will reduce the sodium.