Moroccan CousCous with Roasted Vegetables & Feta

4 Servings

medium

Moroccan CousCous with Roasted Vegetables & Feta

We designed the recipe to go with couscous, but it is also terrific with bulgur or quinoa.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Cuisine African & Levantine
Servings 4 Servings

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
Keyword Medium, Ras el Hanout, Vegetarian
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