This dish is a big hit at pot lucks. Experiment with quinoa or bulgur wheat in place of the cous cous!
5 garlic cloves crushed
3 tbsp extra virgin olive oil
3 tsp balsamic vinegar
salt & black pepper, to taste
5 deseeded and sliced red, yellow or orange bell peppers (a mix)
4 quartered ripe tomatoes
1 large red onion sliced in 1 inch pieces
300 g sheep milk feta in 1/2 inch cubes
200 g pitted Kalamata olives
vegetable stock (or water) approx 1 1/2 times the volume of cous cous
300g Cous Cous
4 tsp Ras el Hanout
2 rounded tbsp butter
1/4 cup fresh pine nuts
1/4 cup Italian parsley, coarsely chopped
Crush the garlic and mix with olive oil, balsamic vinegar, salt & pepper. Toss with the peppers, tomatoes and onion until everything is well coated. Remove veggies from marinade and put into a roasting pan and roast in a preheated 400F oven for 30 to 40 minutes (until vegetables turn brown at edges).
Add feta and olives to the marinade after veggies are removed.
Turn vegetables once halfway through cooking, adding olives and feta when you do.
While roasting, make cous cous as per package instructions using vegetable stock or water, adding Ras el Hanout and butter.
Lightly toast the pine nuts in a dry pan.
Mix vegetables and cous cous together and serve hot, topped with pine nuts and parsley.
Serves 4 sumptuously