Moroccan CousCous with Roasted Vegetables & Feta
We designed the recipe to go with couscous, but it is also terrific with bulgur or quinoa.
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Ingredients
- 5 garlic cloves crushed
- 3 tbsp olive oil
- 3 tsp balsamic vinegar
- salt & black pepper to taste
- 4 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 cubes
- 200 g pitted Kalamata olives
- Vegetable Stock or Water approximately 1.5 times the volume of couscous
- 300 g couscous
- 1 tbsp Ras el Hanout
- 2 rounded tbsp butter
- 1/4 cup Pine Nuts
- 1/4 cup fresh Italian parsley coarsely chopped
Instructions
- Preheat oven to 400°F
- Mix together the chopped garlic, olive oil, balsamic vinegar, salt and pepper in a large bowl.5 garlic cloves, 3 tbsp olive oil, 3 tsp balsamic vinegar, salt & black pepper
- Toss in the peppers, tomatoes and onion. Stir until everything is well coated.4 deseeded and sliced red, yellow or orange bell peppers, 4 quartered ripe tomatoes, 1 large red onion
- Remove vegetables from the marinade and put in the feta and olives (add more oil and vinegar if required).300 g sheep milk feta, 200 g pitted Kalamata olives
- Put the veggies in a roasting pan in the oven.
- After 15 or 20 minutes stir the veggies and add the now marinated feta and olives.Vegetable Stock or Water
- Cook another 15 to 20 minutes until the edges of the veggies begin to brown.
- While veggies are cooking, prepare the couscous as per package directions and adding the Ras el Hanout and butter to the pot before simmering.300 g couscous, 1 tbsp Ras el Hanout
- Lightly roast the pine nuts in a dry pan.2 rounded tbsp butter, 1/4 cup Pine Nuts
- Mix vegetables and couscous together and serve hot, topped with the pine nuts and parsley.1/4 cup fresh Italian parsley
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