Baked Peppers with Couscous and Feta on a Bed of Roasted Vegetables

Main Dishes • Italian

Time 1 hour 30 minutes

Ingredients 23

Servings 4

Description

Baked peppers with couscous and feta on a bed of roasted vegetables

Ingredients

Orange Bell Peppers 1 piece
Orange Bell Peppers 1 piece
Eggplants ½ piece
Courgette ½ piece
Potato 1 piece
Spanish onions 1 piece
Sun-Dried Tomatoes 4 pieces
Kalamata olives 0 oz
Arugula 0 oz
Garlic ½ head
Lemon 1 piece
Thyme 1 bunch
Pistachios 0 oz
Coriander essential oil 1 teaspoon
Couscous 0 oz
Parsley ½ bunch
Fresh Mint ½ bunch
Feta cheese 5 oz
Chicken Broth 5 fl oz
Olive Oil to taste
Salt to taste
Ground Black Pepper to taste
Balsamic Vinegar to taste

Step-by-Step Guide

Step 1

Cut the zucchini and eggplant into cubes about 1 cm in size. The size of the zucchini and eggplant should be approximately the same.

Step 2

Cut the tomato and ½ head of red onion (can be replaced with a shallot) into large slices.

Step 3

Separate the garlic into cloves. Peel 2 cloves and set aside. Do not peel the remaining cloves.

Step 4

Remove the thyme leaves from the stems (if fresh is not available, about 1 teaspoon of dried can be used).

Step 5

Place the vegetables in a baking dish along with the unpeeled garlic cloves and the crushed coriander seeds.

Step 6

Add 2–3 tablespoons of olive oil, salt, and ground black pepper to taste.

Step 7

Place the dish in an oven preheated to 390°F for 15–20 minutes.

Step 8

Heat a dry skillet and toast the pine nuts until golden.

Step 9

Pour the broth or water over the couscous according to the instructions.

Step 10

Finely chop the remaining ½ head of red onion or another shallot and sauté in olive oil until golden.

Step 11

Finely chop the remaining two cloves of garlic, parsley, and mint leaves (discard the stems).

Step 12

Remove the pits from the olives and chop finely.

Step 13

Cut the peppers in half lengthwise and remove the white inner parts.

Step 14

Fluff the couscous with a fork and mix it with the herbs, pine nuts, and garlic-onion mixture.

Step 15

Add the crumbled feta and mix well.

Step 16

Stuff the pepper halves with this mixture.

Step 17

Add the peppers to the roasted vegetables, cover with foil, and place in a preheated oven at 355°F for 45 minutes.

Step 18

Remove the foil, lightly drizzle the peppers with oil, and bake for another 15–20 minutes.

Step 19

Remove from the oven and, when the temperature drops slightly, mash the roasted garlic into the roasted vegetables.

Step 20

Serve the warm peppers on a bed of roasted vegetables with fresh arugula leaves (you can drizzle them with balsamic vinegar).