For herbed couscous, gather 6 1/2 ounces couscous, 1 ounce sultanas, 2 1/2 ounces pine kernels, 2 zucchini and 6 scallions. Also gather green pepper, red chili, cumin, parsley and basil. For couscous-stuffed peppers, gather 4 bell peppers, 1/4 cup currants, 1 cup chickpeas, spinach, feta and chicken stock.
For herbed couscous, place couscous and sultanas in a mixing bowl and cover with 13 ounces of water. Cover with cling wrap, and set aside. Over medium burner, heat 3 tablespoons olive oil in a skillet, and add pine kernels, cooking until golden. Next add garlic, onion, pepper and cumin. Once vegetables turn tender, add herbs and transfer everything to the bowl containing the couscous. Mix thoroughly; season with salt and pepper.
For couscous-stuffed peppers, bring 1 cup chicken broth and 2 teaspoons cumin to a boil in a saucepan, then remove the pan from the heat and add the couscous, allowing the liquid to be absorbed over the course of about five to six minutes. Add currants, chickpeas, 1 packed cup of spinach, 1/2 cup feta and 1/4 cup olive oil. Salt and pepper mixture to taste.
Next, gut each of the peppers, removing the seeds and membrane. Stuff the couscous mixture into the peppers, drizzle tops with olive oil, then place them into a baking dish along with 3/4 inch hot water. Bake at 400 degrees Fahrenheit for approximately an hour, or until the top of the stuffing becomes golden brown.