We designed the recipe to go with couscous, but it is also terrific with bulgur or quinoa.
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
¼ cup fresh Italian parsley, coarsely chopped
1 – Preheat oven to 400°F
2 – Mix together the chopped garlic, olive oil, balsamic vinegar, salt and pepper in a large bowl.
3 – Toss in the peppers, tomatoes and onion. Stir until everything is well coated.
4 – Remove vegetables from the marinade and put in the feta and olives (add more oil and vinegar if required).
5 – Put the veggies in a roasting pan in the oven.
6 – After 15 or 20 minutes stir the veggies and add the now marinated feta and olives.
7 – Cook another 15 to 20 minutes until the edges of the veggies begin to brown.
8 – While veggies are cooking, prepare the couscous as per package directions and adding the Ras el Hanout and butter to the pot before simmering.
9 – Lightly roast the pine nuts in a dry pan.
10 – Mix vegetables and couscous together and serve hot, topped with the pine nuts and parsley.