I just returned from spending the holidays in the mountains, where we ate some really great food, skied, and ate some more. Whenever we visit a new place, we always try to find the best local restaurants that are a bit off the beaten path and try to avoid chain restaurants as much as we can. We’ve found some really great places over the years and this trip was no different.

However, there was one dish that stood out among the rest on this trip: poblano peppers stuffed with Israeli couscous served over a tomato and orange cream sauce. The sauce was so good that I practically licked it off the plate and even asked the staff for tips on making it myself.

After finishing the sauce, keep it covered and set it aside. You can always warm it back up before serving if needed.

Since the poblano peppers are spicy and the sauce is quite rich in flavor, I wanted to keep the Israeli couscous light and fresh. Plus, then you can mix it into the sauce as you’re eating it without overpowering your palate. The couscous is mixed with sautéed cherry tomatoes, sugar, garlic, and a bit of salt and pepper.

Not only is this soul-warming dish perfect after a day on the ski slopes, it’s a great vegetarian dish for any night of the week at home!