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Slit one side of each pepper (don't remove stem). Remove core and seeds through slit.
Chop onion, chop mint.
Sauté onion in butter until soft.
Bring water to a boil in a small pot. Add olive oil and salt, remove from heat. Add couscous, stir, cover, and let sit for 5 minutes. Stir sautéed onions, raisins, and mint into couscous.
Stuff each pepper with couscous through slits. Place on lightly oiled baking sheet. Bake at 400 degrees until tender, about 20 minutes. Serve.
Makes 6 servings.
Variation: To serve flavored couscous as a side dish without stuffing peppers, dice half a ripe bell pepper and sauté with onions. Sprinkle couscous mixture with a little water and bake in a covered casserole dish for 10 minutes at 400 degrees. Variation produces 6 servings, 140 calories/serving.