Tunisian Mushroom Stuffed Peppers

• While veggies roast, trim and thinly slice scallions, separating whites from greens. Finely dice tomato. • In a small bowl, toss tomato with a drizzle of olive oil. Season with salt and pepper.

• Melt 1 TBSP butter in a small pot over medium-high heat. Add almonds; cook, stirring often, until lightly browned, 2-3 minutes. Add scallion whites, couscous, 2 tsp Tunisian Spice (we sent more), and a pinch of salt. Cook, stirring, until scallions are softened and couscous is toasted, 2-3 minutes. • Stir in ¾ cup water and stock concentrate. Bring to a boil; cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat. • 4 SERVINGS: Use a medium pot, 4 tsp Tunisian Spice, and 1½ cups water. • TIP: Drain any excess liquid from cooked couscous, if necessary.

• While couscous cooks, in a second small bowl, combine hummus and sour cream. Season with salt and pepper.

• Once mushrooms are cool enough to handle, roughly chop. • Heat pot with couscous over mediumlow heat. Uncover; stir in mushrooms, tomato, and 1 TBSP butter. Cook, stirring, until butter melts and tomato is slightly softened, 1-2 minutes. Season with salt (we used ½ tsp kosher salt) and pepper. • Stuff bell pepper halves with as much couscous filling as will fit. Place stuffed peppers on sheet used for veggies. • 4 SERVINGS: Use 2 TBSP butter and 1 tsp kosher salt.