Summer Couscous with Feta
2 red onions, sliced
2 courgettes (zucchini), chopped
1 aubergine (eggplant), chopped
2 red (bell) peppers, seeded and chopped
2 garlic cloves, crushed
4 tbsp olive oil
340g/12oz tomatoes, quartered
225g/8oz/1⅓ cups couscous
300ml/½ pint/1¼ cups hot vegetable stock
4 tbsp chopped fresh parsley
2 tbsp balsamic vinegar
200g/7oz feta cheese, cubed
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the red onions, courgettes, aubergine, red peppers and garlic in a roasting pan and drizzle with the oil. Season with salt and pepper, then roast in the oven for 30 minutes.
3 Add the tomatoes and toss together. Return to the oven and roast for 30 minutes.
4 Meanwhile, put the couscous in a large bowl and pour the hot stock over. Stir, cover and set aside for 10 minutes.
5 Fluff up the couscous with a fork. Stir in the parsley and roasted vegetables and sprinkle the balsamic over the top.
6 Toss everything together gently, then spoon into warmed shallow bowls, scatter the feta over and serve.
|Summer Couscous with Feta|