The couscous doesn’t have to be cooked before adding.
Has Kim tried this? No
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
12 oz fresh chicken or turkey sausage, removed from casing
1 can (14.5 oz) diced tomatoes
3/4 c couscous
4 red bell peppers, halved lengthwise, seeds and ribs removed
1/2 c shredded Monterey Jack cheese (2 oz)
Preheat oven to 400 degrees. Heat oil in a large skillet over medium-high heat. Add onion, garlic, salt and pepper; cook until softened, about 3 minutes.
Add sausage to skillet. Cook, breaking it up with a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 c water; cook until sauce is thickened, about 5 minutes. Remove from heat and stir in couscous.
Fill pepper halves with couscous mixture. Pour 1/2 c water into a large baking dish; arrange stuffed peppers in dish. Cover with foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle cheese over the tops. Return to oven; bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes.