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Roasted Vegetables with Feta and Herbed Couscous


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Roasted Vegetables with Feta and Herbed Couscous

Roasted Vegetables with Feta and Herbed Couscous
Provided by:
total prep

Ingredients

  • smoked Spanish paprika for sprinkling, optional
  • For the roasted vegetables and feta:
  • 20 ounces jarred sweet salad peppers, halved or quartered
  • 20 ounces tomatoes, halved horizontally
  • 10 ounces whole baby eggplants, halved horizontally
  • 2 yellow or zuchinni squash, cut into chunks
  • 3 4 cloves garlic
  • sea salt and freshly ground black pepper, to taste
  • olive oil for drizzling
  • 10 ounces feta chunks
  • For the couscous:
  • 1 1/2 cups vegetable stock
  • 1 14-ounce can chickpeas, rinsed and drained
  • 1/2 teaspoon salt
  • 1 1/4 cup couscous
  • 1/2 cup chopped fresh herbs, a mix of parsley, cilantro and basil
  • 1 tablespoon olive oil
  • sea salt and freshly ground black pepper, to taste
  • For the sauce, blend together:
  • 10 ounces roasted tomatoes, skinned (from the roasted vegetables
  • roasted garlic (from the roasted vegetables)
  • 1/2 cup vegetable stock
  • sea salt and freshly ground black pepper, to taste

Directions

  • Preheat oven to 450 F.
  • To roast the vegetables: Place the vegetables in a single layer on a baking tray lined with baking paper. Tuck in the garlic then season and moisten slightly with oil. Roast, one shelf above the middle of the oven, for 20 minutes or until tender. Add the feta chunks and moisten with more olive oil, then bake for a further 5 to 10 minutes, or until the feta starts to melt.
  • To make the couscous: Heat the stock with the chickpeas and salt, and bring to a boil. Stir in the couscous and herbs. Cover tightly, turn off the heat and leave to steam for 5 to 10 minutes, until tender. Add the olive oil and fluff using a large fork. Check seasoning.
  • To serve: Serve the vegetables and feta with the couscous. Sprinkle with paprika, if you like, and moisten with the sauce.

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