Ingredients

The following ingredients have 2 Servings
  • 2 cups pearl couscous
  • 1 green pepper
  • 1 cup cherry tomatoes
  • 1 squash
  • 1/4 cup red onion (, finely chopped)
  • 2 cloves garlic
  • 1 tsp kosher salt (for the vegetables)
  • 1/2 tsp sea salt (to cook the couscous)
  • 1/4 cup extra virgin olive oil (for the vegetables)
  • 1/2 tsp extra virgin olive oil (for boiling the couscous)
  • 1/2 cup Feta Cheese
  • 1 tsp Oregano
  • 1 tsp whole peppercorns
  • Water for boiling the couscous
  • 1/2 cup balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 tsp maple syrup

Instruction

  • Preheat oven to 375 degrees.
  • Cut all the vegetables roughly and place in a mixing bowl (except the onions)
  • Add oil, salt, peppercorns and oregano to the vegetables
  • Allow to marinate for about 5 minutes
  • On a baking sheet, spread the vegetables and place in the oven
  • Bake for about 15 minutes
  • While the vegetables are cooking, prepare the couscous
  • In a large saucepan, fill halfway with water
  • Add 1/2 tsp of salt and the 1/2 tsp of olive oil
  • Bring to a boil and then add the couscous
  • Cook until the couscous is slightly translucent or easily crushed in a finger pinch. Will probably take about 10 minutes depending on your stove.
  • Drain the couscous and set aside
  • Remove the vegetables and allow to cool for about 5 minutes
  • Chop the vegetables finely, including the garlic clove
  • In a medium saucepan, add 1 tsp of extra virgin olive oil and heat for 20 seconds
  • Add the red onions and stir for about 3 minutes
  • Add the vegetables and couscous
  • Stir gently until all the ingredients are well mixed