• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Halve bell peppers; remove stems and seeds. Place on a baking sheet and drizzle each half with olive oil; rub to coat. Season with salt and pepper. Arrange cut sides down. • Roast on top rack until browned and softened, 18-20 minutes.

• While bell peppers roast, halve, peel, and mince shallot. Peel and mince garlic. Finely dice tomatoes. Thinly slice chives. Finely chop parsley

• Heat a drizzle of olive oil in a medium pot over medium-high heat. Add couscous, shallot, garlic, Italian Seasoning, and half the tomatoes. Cook, stirring, until fragrant, 1-2 minutes. • Stir in 3/4 cup water (11/2 cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a simmer, then reduce heat to low. Cover and cook until couscous is tender, 6-8 minutes. • Turn off heat. Drain any excess liquid if necessary.

• Meanwhile, in a medium bowl, combine remaining tomatoes, half the chives, half the parsley, a large drizzle of olive oil, and balsamic glaze to taste. (Save the rest of the herbs for serving.) Season with salt, pepper, and a pinch of chili flakes to taste.

• Fluff couscous with a fork and season with salt and pepper. • Once bell peppers are browned and softened, remove from oven and heat broiler to high. Flip bell peppers and blot with paper towels to remove any excess liquid. Stuff with as much couscous as will fit. Sprinkle with mozzarella. • Broil until cheese is melted and slightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.

• Divide remaining couscous between plates and top with stuffed peppers. (TIP: For plating points, add one of each color per plate!) Top stuffed peppers with bruschetta and drizzle with any remaining balsamic glaze to taste. Garnish with remaining chives and parsley. Sprinkle with a pinch of chili flakes if desired and serve.