• In a salad bowl, pour 125 g of Tipiak couscous, then 180 ml of boiling water, a knob of butter.
• Mix and cover 
• After 15 min, mix again, keep cover and refrigerate for 45 min.
• Preheat the oven to 180°C
• Rinse the spinach leaves and strain them
• Rinse the yellow pepper and cut it in 2 (remove the peduncle and the seeds. Dice it
• Peel and slice the onion
• Brown it in a pan with some olive oil
• Add the spinach leaves and the diced yellow pepper. Season and cook for 5 minutes over a high heat while stirring
• Prepare the other peppers: rinse and cut them in 2 (remove the peduncle and the seeds)
• Dice the feta
• Add the cooked vegetables and the feta to the couscous and mix it all
• Garnish the peppers with this mix and spread some Tipiak breadcrumbs on it
• Brown in the oven for 15 minutes

Suggestion:

• You can also garnish mini-peppers with the same mix and serve them as appetizers