We designed the recipe to go with couscous, but it is also terrific with bulgur or quinoa.
5 garlic cloves crushed
3 TBL 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
1 TBL Ras el Hanout
2 rounded TBL butter
¼ cup pine nuts
¼ cup fresh Italian parsley, coarsely chopped
Preheat oven to 400°F
Mix together the chopped garlic, olive oil, balsamic vinegar, salt and pepper in a large bowl.
Toss in the peppers, tomatoes and onion. Stir until everything is well coated.
Remove vegetables from the marinade and put in the feta and olives (add more oil and vinegar if required).
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.
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.
Lightly roast the pine nuts in a dry pan.
Mix vegetables and couscous together and serve hot, topped with the pine nuts and parsley.