Name: Vegetarian Gemista with Herbed Couscous
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: European cuisine
Ingredients: 4 pcs bell peppers (mixed colors, tops cut off, seeds removed); 4 pcs tomatoes (large, ripe, tops cut off, pulp scooped out); 1 cup couscous (dry, plain); 1 cup vegetable broth (hot); 0.25 cup pine nuts (toasted); 2 tbsp fresh mint (chopped); 2 tbsp fresh parsley (chopped); 1 tsp lemon zest; 1 tsp garlic (minced); 2 tbsp olive oil; salt (to taste); black pepper (freshly ground, to taste); 2 tbsp olive oil; 2 tbsp lemon juice

A colorful and appetizing plate of vegetarian gemista, featuring two large, baked bell peppers stuffed with rice and herbs, served alongside fluffy, herbed couscous and garnished with fresh parsley.

Prep: 25 min • Cook: 45 min. A lighter take on classic Gemista, this dish features bell peppers and tomatoes generously stuffed with fluffy, herb-infused couscous and crunchy pine nuts. Baked to perfection with a touch of lemon and olive oil, it offers a bright, Mediterranean-inspired flavor profile.

Preparation time: 25 min
Cooking time: 45 min
Total time: 1 hr 10 min
Servings: 4

Instructions

Prepare Vegetables

1Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2Prepare the bell peppers by cutting off the tops, then removing the seeds and membranes. Halve lengthwise if large.
3Prepare the tomatoes by cutting off the tops and scooping out the pulp and seeds, reserving the pulp for another use if desired.

Make Couscous Filling

1In a medium bowl, combine the dry couscous, hot vegetable broth, toasted pine nuts, chopped fresh mint, chopped parsley, lemon zest, and minced garlic.
2Stir in 2 tbsp olive oil, salt, and pepper. Mix well until the couscous is fluffed and evenly combined.

Stuff and Bake

1Generously stuff the prepared bell peppers and tomatoes with the herbed couscous mixture.
2Arrange the stuffed vegetables in the prepared baking dish.
3Drizzle with 2 tbsp olive oil and 2 tbsp lemon juice.
4Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
5Remove the foil and bake for another 15-20 minutes, or until the vegetables are tender and the couscous is lightly golden.

Instructions

Prepare Vegetables

1Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2Prepare the bell peppers by cutting off the tops, then removing the seeds and membranes. Halve lengthwise if large.
3Prepare the tomatoes by cutting off the tops and scooping out the pulp and seeds, reserving the pulp for another use if desired.

Make Couscous Filling

1In a medium bowl, combine the dry couscous, hot vegetable broth, toasted pine nuts, chopped fresh mint, chopped parsley, lemon zest, and minced garlic.
2Stir in 2 tbsp olive oil, salt, and pepper. Mix well until the couscous is fluffed and evenly combined.

Stuff and Bake

1Generously stuff the prepared bell peppers and tomatoes with the herbed couscous mixture.
2Arrange the stuffed vegetables in the prepared baking dish.
3Drizzle with 2 tbsp olive oil and 2 tbsp lemon juice.
4Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
5Remove the foil and bake for another 15-20 minutes, or until the vegetables are tender and the couscous is lightly golden.

Nutrition Information

Calories: 451 kcal
Protein: 13 g
Fat: 18 g
Carbs: 60 g

Nutrient	Per serving
Calories	451 kcal
Protein	13 g
Fat	18 g
Carbs	60 g

Tips

Toast pine nuts in a dry skillet until fragrant for enhanced nutty flavor and crunch.
Ensure vegetables are tender but not mushy by checking them during the final baking stage.
Serve warm as a main course or a flavorful side dish. A dollop of plain yogurt complements well.