israeli couscous, rattlesnake beans tossed in tapenade and stuffed paprika pepper
i caramelized onions and grilled corn and mixed into the couscous. the rattlesnake beans were the best. i made a quick tapenade of kalamata olives, lemon zest and juice, mint, olive oil and salt and pepper and tossed in the cooked beans. i found this recipe on the great wide web somewhere [maybe cooking light?] when researching the best way to prepare these cool looking beans. they're striped with purple when raw but once submerged in water they disappear. the stuffed pepper was scot's brilliant idea and it is definitely a keeper. i simply cored the pepper and shoved in feta, chopped fresh herbs, drizzled with olive oil and cracked some black pepper over top. wrapped in foil and into the oven for about 30 minutes.